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Dine In: Greek Cucumber Salad


Greek Cucumber Salad with Lemon and FetaI’ve been craving a good Greek salad for weeks now. My favorite Greek salad comes from a restaurant near my former office. I loved walking down at lunchtime and sitting on the patio with a heaping bowl of greens and feta cheese.

I hadn’t found a good Greek salad in the new city where I work yet, but I had a business lunch scheduled at a bistro near my office last Friday. I had hoped that a Greek salad would be on the menu there. It was!

Now sadly, it was a bit disappointing. The dressing was delicious, but I had to hunt to find cheese (and I LOVE cheese) and the olives were bland. Plus, they used white onions instead of a red one, and that just overwhelmed the salad.

Coincidentally, when I arrived back at work and checked my email, someone had sent me this recipe! I decided that since my Greek salad for lunch was such a disappointment, I’d try again at dinner. It’s the perfect meal for a summer Friday night at home. This salad hit the spot, plus it calls for leaving the feta cheese in a large slab. No missing cheese in this recipe!

The friend who sent me this recipe has a “spiralizer,” one of those new gadgets that you’ve seen everywhere that turn veggies into “noodles.” You can use a food processor or just a really sharp knife, too.

Greek Cucumber Salad with Lemon and Feta

Ingredients:
1/2 seedless English cucumber (about 7 oz)
1/4 green bell pepper, chopped
1/3 cup grape tomatoes, halved
5 kalamata olives, pitted
1Tbs red onion, sliced
1/2 fresh lemon
1 oz fresh feta, sliced thick
1/2 Tbs extra virgin olive oil
kosher salt and freshly ground black pepper
1/2 tsp fresh oregano leaves, minced

Directions:
“Spiralize” the cucumbers using the chipper blade of a Paderno spiralizer. Cut the strands into smaller pieces, about 5-6 inches long, so it’s easier to eat. If you don’t have a spiralizer, you can just dice the cucumbers with a knife into small cubes.

Place the cucumber in a large work bowl along with the bell pepper, tomatoes, olives and red onion. Squeeze half of the lemon over it. Drizzle with half of the olive oil and toss with fresh oregano, salt and pepper. Place on a plate, top with a slice of feta and finish with remaining olive oil.

Nutritional Information: Calories Per Serving: 225, Fat: 16 g, Carbohydrates: 16 g, Fiber: 4 g, Protein: 7 g, Sugar: 1 g, Sodium: 697.5 mg, Cholesterol: 25 mg.

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Posted in: Dine In

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