Ingredients:

  • English cucumbers, 3 large (about 900 g / 2 lb total), spiralized
  • Cherry or grape tomatoes, halved, 1 cup (150 g)
  • Small red onion, thinly sliced, 1/2 cup (75 g)
  • Kalamata olives, pitted, halved, 1/2 cup (75 g)
  • Crumbled feta cheese, 4 oz (115 g)
  • Fresh dill, chopped, 2 tbsp (8 g)
  • Fresh mint (optional), chopped, 2 tbsp (8 g)
  • Freshly cracked black pepper, to taste
  • Fresh lemon juice, 3 tbsp (45 ml)
  • Lemon zest, 1 tsp (2 g)
  • Extra-virgin olive oil, 3 tbsp (45 ml)
  • Red wine vinegar (optional), 1 tbsp (15 ml)
  • Garlic, 1 small clove, finely minced
  • Dijon mustard, 1/2 tsp (2.5 ml)
  • Honey or maple syrup (optional), 1 tsp (5 ml)
  • Sea salt, 1/2 tsp (3 g)
  • Dried oregano (Greek-style), 1/2 tsp (1 g)

Instructions:

  1. Prepare cucumbers: Wash cucumbers and trim the ends. Optionally peel a strip for visual contrast. Spiralize cucumbers into a large bowl; if you don't have a spiralizer use a julienne peeler or mandoline to make thin ribbons.
  2. Draw out moisture: Lightly toss the cucumber spirals with 1/4 teaspoon salt and let sit 8–12 minutes to draw out excess water.
  3. Drain and dry: Place cucumbers in a colander and press gently, or wrap in a clean towel and squeeze to remove excess liquid. Ensure cucumbers are bright and slightly translucent but still crisp.
  4. Make the dressing: In a small bowl or jar combine lemon juice, lemon zest, minced garlic, Dijon mustard, red wine vinegar (if using), honey (if using), dried oregano and salt. Whisk or shake while slowly adding olive oil to emulsify. Taste and adjust salt, acidity or sweetness.
  5. Assemble the salad: Add drained cucumber spirals to a large bowl with halved tomatoes, sliced red onion, halved Kalamata olives and chopped herbs. Pour about three quarters of the dressing over the salad and gently toss to coat, adding more dressing only if needed.
  6. Add feta and finish: Sprinkle crumbled feta over the salad and fold gently once or twice so pieces remain somewhat intact. Season with freshly cracked black pepper and extra lemon zest if desired.
  7. Rest and serve: For best texture and flavor meld, let the salad sit 10–15 minutes at room temperature or chill 10 minutes before serving. Give a final gentle toss and serve immediately.