Spiralized Greek Salad is a light and healthy salad to help you detox from all those Christmas cookies! Full of veggies and tossed in a light lemon dressing, you will love the fresh flavors of this take on the classic Greek salad!
Spiralized Greek Salad is the perfect go to easy lunch recipe. If you are like me and ate way too many sweet treats over the holidays, then your body is probably craving some freshness and vegetables, too! This salad is so fresh and light, and with the help of an inexpensive spiralizer, easy!
Spring is still so far off but its not too early to start eating lighter. January is the perfect time to get more veggies in our diets, and this salad is chock full of them! I wanted to post this salad last week, but it is just so cold here, that a salad didn’t seem weather appropriate. It is slightly warmer here now, and my body is definitely craving this type of freshness!
Did you know that Greek salads aren’t actually served with any lettuce in Greece? It is just all the veggies topped with a dressing! I think our Americanized version helps plump up the salad so that it can be served as a meal, but I love the idea of leaving out the lettuce. My version has all the delicious Greek salad flavors sitting on a bed of spiralized cucumbers. Have you jumped on the spiralized trend? I got a mini-version for Christmas and love it! I cannot wait to use it for light veggie dishes all year long. You can substitute zucchini if you’d like, or use a mixture of the two.
The trick here is to spiralize your cucumbers first and then let them sit on a paper towel to drain out some liquid. Cucumbers, like zucchinis, are full of water and need to sit after cutting or they will make your dish a soggy mess. I also recommend stopping your spiralizer when you get to the seeds. Even better, buy the seedless cucumbers!
Pro Tip: Buy your feta and kalamata olives at the antipasti bar at the grocery store. You can buy the exact amount you need for this recipe and you are getting higher quality items than the canned ones.
Looking for more salad recipes to get healthier in the New Year?
Blackened Chicken Caesar Salad with Crispy Onions
Grilled Romaine Caesar Salad with Asiago Cheese Toast Points
Spiralized Greek Salad
Ingredients
- 2 large seedless cucumbers or zucchini spiralized
- 4 oz. of feta cheese crumbled
- 1/2 cup cherry tomatoes halved
- 4 pepperoncini peppers sliced
- 1/2 cup kalamata olives
- juice of 1 lemon
- 3 tbsp. extra virgin olive oil
- 1/4 tsp. garlic powder
- 1/4 tsp. Greek or Italian seasoning can substitute a mixture of thyme and oregano
- salt
- pepper
Instructions
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Spiralize your cucumbers or zucchini and then lay them flat on a paper towel. Sprinkle with salt and let the moisture come out. After 10 minutes, pat them as dry as possible. You want to remove as much moisture as possible.
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In a medium sized bowl add cucumbers, tomatoes, olives, feta, and peppers. Toss to distribute.
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In a small bowl, whisk together the olive oil, lemon juice, garlic powder, and greek seasonings. Whisk until it begins to thicken, about 30 seconds.
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Drizzle over salad and then sprinkle with black pepper.
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Serve immediately. If wanting to serve later, wait to drizzle with dressing until before serving.
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Yum! I looooove Greek salad and I also have a thing for spiralized foods! Okay… I am obsessed! Love, love, love
Me too Kirsten! And I am definitely on the spiraled band wagon!
Loved the salad. First time ever using my spiral tool. Worked great for my salad. Have to dry my cucumbers just a little longer. It was a bit soggy but delicious anyway. Will definitely try this again.
Thank you for sharing your recipe.
I’m so glad you liked it Barbara! I have made it a few times and one time my cucumbers were a little wetter and I had to dry them for a little longer. I found that summer cucumbers work best but this can definitely be made at anytime of the year! Thank you so much for coming back and letting me know you enjoyed the recipe, it means so much to me!
You’re welcome.
Barbara Griffin