Spiralized Greek Cucumber Salad with Lemon Herbs Feta
Quick Hook
Spiralized Greek Cucumber Salad with lemon, herbs & feta is my summer obsession. I first made this after a picnic fail.
The salad saved the day with bright, lemony flavors and crunchy ribbons.
Oh my gosh, the first bite hits as crisp cucumber. The dressing is a simple lemon feta vinaigrette . The salad feels like sunshine on a plate.
Brief Overview
This style nods to classic Greek Salads . Think Mediterranean coast, olives and fresh herbs. Studies link Mediterranean diets to lower heart disease risk. It’s simple to make and very quick.
Difficulty is easy. Active prep is about 15 minutes . Let the spirals rest 8 12 minutes to drain.
Total time around 25 30 minutes. Yields 4 side servings or 2 light mains.
I like serving it with grilled fish. It’s also perfect for picnics and lazy lunches.
Main Benefits
Top health win is hydration and low calories. English cucumbers bring crispness and lots of water. This is a great light, refreshing pick.
It shines as a summer side. Serve with pita, grilled lamb, or as a quick lunch. The texture is what makes this special.
Thin spaghetti like strands (think Spiralized Cucumber or Cucumber noodle salad (spiralized) ) soak up the dressing.
Honestly, the trick I learned was to salt and squeeze the spirals. It stops a watery mess and keeps the Lemon feta vinaigrette bright.
Once, I skipped draining and the salad went soggy. Never again.
What sets this apart is the contrast. Soft feta , briny Kalamata olive cucumber salad notes, and the pop of cherry tomatoes.
If you like a classic Greek Cucumber Salad , this version feels playful and modern.
I used fresh dill and a touch of mint. The salad reminds me of a simple Mediterranean cucumber tomato salad from a taverna. It’s fuss free, fast, and full of flavor.
Next up: ingredients and a quick step-by-step. Ready? Ingredients listed in order used follow right after.
Ingredients & Equipment
Main Ingredients
For my Spiralized Greek Cucumber Salad with lemon and feta, use fresh produce.
- English cucumbers: 3 large (about 900 g / 2 lb total) , spiralized.
- Cherry tomatoes, halved: 1 cup (150 g) .
- Small red onion, thinly sliced: 1/2 cup (75 g) .
- Kalamata olives, pitted and halved: 1/2 cup (75 g) .
- Crumbled feta: 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.
For the Lemon Feta Vinaigrette
- Fresh lemon juice: 3 tbsp (45 ml) — about one medium lemon.
- Lemon zest: 1 tsp (2 g) .
- Extra virgin olive oil: 3 tbsp (45 ml) .
- Red wine vinegar (optional): 1 tbsp (15 ml) .
- Garlic, minced: 1 small clove .
- 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) .
Fun fact: cucumbers are about 95% water. That explains the soggy salad problem.
Seasoning Notes
Use oregano, dill, and mint together. They mimic classic Greek Salads. Garlic, lemon zest, and good olive oil boost flavor.
Dijon helps the dressing emulsify. If you want a sharper bite, add red wine vinegar. No Kalamata olives? Use Castelvetrano or 2 tbsp capers.
No feta? Try goat cheese or ricotta salata. For a vegan twist, swap feta for marinated tofu.
Equipment Needed
Essential tools only.
- Spiralizer (handheld or countertop). Alternative: julienne peeler.
- Large mixing bowl.
- Colander and kitchen towel or paper towels for draining.
- Small jar with lid for shaking dressing. Alternative: fork and bowl.
- Chef’s knife and cutting board.
- Measuring cups and spoons.
I learned the hard way to salt and rest the spirals. It saved the salad every time. This keeps the Cucumber noodle salad (spiralized) crisp.
It also helps when making a Mediterranean cucumber tomato salad or Kalamata olive cucumber salad. Trust me. Your Salad With Lemon will sing.
Cooking Method quick and honest
Fun fact: cucumbers are about 95% water . So, drain them well. This Spiralized Greek Cucumber Salad with Lemon, Herbs & Feta sings when the spirals stay crisp.
Oh my gosh, the first time I made it, soggy spirals ruined my picnic. Lesson learned.
Prep Steps
- Mise en place: spiralize 3 large English cucumbers , halve 1 cup cherry tomatoes, slice 1/2 cup red onion, pit 1/2 cup Kalamata olives, chop herbs, measure 3 tbsp lemon juice .
- Time savers: spiralize cucumbers first. While they rest, whisk the Lemon feta vinaigrette . Use a jar to shake the dressing.
- Safety reminders: wash veggies. Cut on a stable board. Use spiralizer guards. Refrigerate leftovers under 40° F ( 4° C) within 2 hours .
step-by-step Process
- Spiralize cucumbers into a bowl. Sprinkle with 1/4 tsp salt . Rest 8– 12 minutes .
- Drain in a colander. Press or wrap in a towel and squeeze dry. The noodles should feel crisp.
- Make dressing: whisk lemon juice, zest, garlic, 3 tbsp olive oil , Dijon, vinegar, honey, oregano, and salt. Shake if using a jar.
- Toss drained spirals with tomatoes, onion, olives, and herbs. Add about 3/4 of the dressing. Toss gently.
- Scatter 4 oz crumbled feta on top. Fold once. Feta should look freckled, not dissolved.
- Rest 10– 15 minutes at room temp or chill 10 minutes before serving.
Visual cues: spirals look bright and slightly translucent. Dressing should cling without pooling. Feta stays chunky.
Pro Tips
- Technique: salt and squeeze prevents a watery mess. It’s the single best trick.
- Shortcut: use a julienne peeler if no spiralizer. Texture still rocks.
- Mistakes to avoid: overdressing, skipping the drain, or shredding cucumbers too thin. They go limp fast.
- make-ahead: hold back 1/3 dressing and feta. Toss just before serving.
This salad leans into everything I love about Greek Salads and Mediterranean cucumber tomato salad vibes. Honest food, easy prep, and big flavor. Try it at your next barbecue. You’ll thank me.
Recipe Notes
I want to share tips for Spiralized Greek Cucumber Salad with Lemon, Herbs & Feta. Oh my gosh, cucumbers are about 95% water .
That matters here. Draw out moisture first. It keeps the salad crisp.
Serving Suggestions
Serve on a shallow bowl for good presentation. Twirl the Spiralized Cucumber into nests. Scatter feta and herbs on top.
This salad pairs lovely with grilled lemon chicken. Try it beside baked sea bass. For a Mediterranean spread add warm pita and tzatziki.
Drinks? Chill a dry white wine or iced mint water. I once served this with spicy lamb kebabs. Everyone asked for seconds.
Storage Tips
Refrigerate leftovers in an airtight container. Best eaten within 24 hours . Textures soften after a day. Freezing is not recommended.
Cucumbers go mushy when thawed. Reheat? Don’t. Serve cold or room temperature. If making ahead, hold back feta and some dressing.
Toss before serving.
Variations
Vegan swap: use marinated tofu or store vegan feta. Low-sodium option: rinse the olives. Cut salt in the dressing. Add protein with grilled chicken or tuna for a main meal.
For seasonality, add sweet summer corn or chopped peaches. In cooler months, use roasted peppers and preserved lemon. I love the twist of a Kalamata olive cucumber salad with extra herbs.
Nutrition Basics
Per serving roughly 220 calories. Fat mainly from olive oil. Protein about 5 grams. Carbs are low and mostly from tomatoes.
This is hydrating and light. Cucumbers give vitamin K and antioxidants. Olive oil provides heart healthy fats. Feta adds calcium and savory depth.
Final thoughts: this is a fresh, bright Greek Cucumber Salad you’ll make again. The lemon feta vinaigrette sings. Be brave with the spiralizer.
You’ll laugh at how easy it is. Go make it and enjoy.
Frequently Asked Questions
What’s the best way to keep Spiralized Greek Cucumber Salad with Lemon and Feta crisp and not watery?
Lightly salting the spiralized cucumbers and letting them sit 8 12 minutes pulls out excess water then squeeze or drain them in a colander and pat dry with a towel. Hold back some dressing and the feta until just before serving, and use firm English cucumbers for even, tidy spirals.
These steps prevent a watery bowl and keep the texture bright, perfect for a summer picnic or BBQ.
Can I prepare Spiralized Greek Cucumber Salad with Lemon, Herbs & Feta ahead for a picnic or potluck?
Yes prep the cucumbers (spiralize and drain) and make the dressing up to a day ahead, storing both separately in the fridge. Combine and add crumbled feta just before serving; the assembled salad is best eaten within a few hours to preserve the spirals’ crunch, though it will keep okay for about 24 hours if tightly covered.
I don’t have a spiralizer how can I make cucumber spirals or ribbons instead?
No spiralizer? Use a julienne peeler or mandoline on the julienne setting to make thin ribbons, or a regular vegetable peeler for long cucumber ribbons that mimic spirals. Work slowly and keep the cucumber steady for consistent pieces the BBC Good Food spiralizer guide is handy for technique tips and alternatives.
What are some tasty variations or substitutions (vegan, protein boost, low-salt)?
For a vegan version swap feta for marinated tofu or store-bought vegan feta and replace honey with maple syrup. Add grilled lemon garlic chicken, seared halloumi, or roasted chickpeas for protein; reduce sodium by rinsing olives, using less feta, or choosing low-salt alternatives.
For crunch, toss in toasted pine nuts or sliced almonds, and adjust herbs (mint, dill, oregano) to suit your taste.
How many calories and nutrients are in Spiralized Greek Cucumber Salad with Lemon, Herbs & Feta, and is it diet friendly?
Estimated per serving (4 servings) is about 220 kcal, ~19 g fat, ~6 g carbs and ~5 g protein, though values vary with oil and feta amounts; sodium ranges from ~450 700 mg largely due to feta and olives.
The salad is naturally gluten-free and low-carb, and you can lower calories or sodium by using less olive oil, smaller amounts of feta, or a reduced salt olive option.
Spiralized Greek Cucumber Salad With Lemon Herbs
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 220 kcal |
|---|---|
| Protein | 5 g |
| Fat | 19 g |
| Carbs | 6 g |
| Fiber | 1.5-2 g |
| Sugar | 3-4 g |
| Sodium | 450-700 mg |