Since this is my second spiralizer recipe in a week, I must admit I’m a bit addicted. I go through phases where I don’t use it for a month, then use it every day for a week. There’s no in-between!

This time, I decided to re-vamp one of my all time favorite salads, the delicious Greek Salad. In the past, I’ve always used lettuce as a base, but there were always a few leaves left at the bottom of the bowl because I don’t really like the way it tastes by itself. Lettuce is really just an obstacle on my way to the good stuff (olives, feta, cucumbers…). I thought it would be fun to spiralize cucumbers and add all the other ingredients on top instead! I definitely prefer it this way. The cucumbers are much more flavorful than the typical iceberg lettuce, and I got to twirl a salad like spaghetti  🙂

Ingredients

• 2 cucumbers, skin on
• 1/2 of a red onion
• Grape tomatoes (I used red and yellow because it’s pretty)
• 1 green bell pepper
• 1/2 cup of Greek olives, pitted and sliced
• Feta (omit if vegan or dairy free)
• Salt and pepper
• Drizzle of olive oil
• Drizzle of red wine vinegar
• Drizzle of lemon juice
• Fresh parsley (to garnish)

Instructions

1. Chop off the ends of the cucumbers and spiralize with the skin on. They’re watery vegetables so there will be a bit of mush in this process. Place the coodles in a large salad bowl.
2. Dice the red onion into small pieces and slice the grape tomatoes in half. Add to the salad bowl.
3. Chop the green bell pepper into small pieces, except for a few slices to garnish (as pictured) and add to the bowl.
4. Toss in the Greek olives, salt and pepper, olive oil, and vinegar and mix well.
5. Top it off with a nice thick slice of fresh feta, some chopped parsley, and a light drizzle of lemon juice.