Ever opened the fridge wanting to make a nice green salad only to find that you have everything except a crisp head of lettuce? The solution to this set of circumstances is usually to make a Greek salad (sans lettuce).
Well here is a modernized form of greek salad… Spiralized!
Background: Last year I fell in love with a julienne peeler gifted by my sister out of law. One night while I was lying awake – a vision popped into my mind. Yes, it was the spiralized cucumber salad. (And yes, I develop recipes in the middle of the night. That is probably why I couldn’t sleep – not the other way around.)
Usually when one grates or cuts up cucumber very fine, it yields a lot of water. Not so attractive when it comes to serving time. But for some reason, the julienned/spiralized cucumber performs better in this department!
You can upsize and down size this salad any way you want – and you can even add lettuce if you really have to. : )
Spiralized Greek Salad
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Ingredients
- 1 large cucumber
- 1 handful of olives
- 1-2 tomatoes
- 2 cloves of garlic
- 1 teaspoon oregano (dried or fresh)
- 1-2 rounds of feta cheese
- Olive oil
- Lemon juice
- Salt
- Pepper
Instructions
- Peel the cucumber.
- julienne/ spiralize it into your salad bowl. The very middle part might give hassles, in which case either chop with a knife or discard.
- De pip the olives, and add to the bowl.
- Chop the tomato and add.
- Chop up the feta and add.
- Peel and crush the garlic on top.
- Add the oregano.
- Add salt, pepper and olive oil to taste.
- Squeeze over the juice of one fresh lemon.
- Done!
