Greek Salad 'Pasta'

Greek Salad “Pasta”
Arthur Bovino

Ingredients

  • cucumbers, peeled, halved, and seeded
  • 1/2  red onion, finely diced
  • 1/2  white onion, finely diced
  • 16  grape tomatoes, quartered
  • Two  17.6-ounce containers of Greek yogurt
  • 1/2 Pound  feta cheese
  •   Salt and freshly ground black pepper, to taste
  •   Juice from 1/2 lemon

Faux "pasta" made from vegetables isn’t a new thing, of course. You’ve probably seen a cooked zucchini "pasta" tossed with sauce on a food blog or restaurant menu somewhere. But I haven’t seen this one before. Thinly sliced cucumber "pasta" would be dressed with a cool "sauce" made with yogurt and feta. Red onions are chopped fine and tossed with tomato. Some lemon juice, a little patience with the mandoline, and hey, it’s pretty easy, it works, it’s a little different, kind of fun, is less than 10 ingredients and a half an hour, and still has the same flavors but provides a little wow factor.

Now, instead of spoonfuls or forkfuls laden with chopped salad, you twirl your fork around thin strips of cool cucumber and look around for a piece of pita to pull a scarpetta. A little grilled chicken, shrimp, lamb, or vegetables, and hey, you’re set. Plus, this recipe finally addresses that question you always ask yourself: What are you supposed to do with that liquid your block of feta cheese comes in? The answer? Use it!

Click here to see 7 Healthy Pasta Recipes That Won't Destroy Your Waistline.

 

Directions

Carefully — this cannot be stressed enough — guide the cucumber halves on a mandoline to create thin strands of cucumber. Toss in a bowl with a light coating of salt and set to strain in a colander or mesh strainer.

While the cucumber slices are straining, blend the yogurt, feta, the liquid the feta came with, and freshly ground black pepper in a food processor until completely smooth and fluid.

Discard the cucumber water (unless you want to use it for a savory cocktail), and toss the with the yogurt-feta sauce. Add the minced onions and tomatoes, sprinkling a few undressed onions and tomatoes on top of the pasta and drizzling just enough "sauce" to mimic a pasta dish. Squeeze a bit of lemon juice over the dish, sprinkle a touch of salt, twirl, eat, slurp, and drink (the sauce).

Nutrition

Calories per serving:

437 calories

Dietary restrictions:

Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

22%

Servings:

4
  • Fat 26g 40%
  • Carbs 27g 9%
  • Saturated 9g 43%
  • Fiber 3g 12%
  • Sugars 19g
  • Monounsaturated 3g
  • Polyunsaturated 0g
  • Protein 29g 58%
  • Cholesterol 84mg 28%
  • Sodium 793mg 33%
  • Calcium 510mg 51%
  • Magnesium 60mg 15%
  • Potassium 676mg 19%
  • Iron 1mg 8%
  • Zinc 2mg 16%
  • Phosphorus 288mg 41%
  • Vitamin A 444µg 49%
  • Vitamin C 23mg 38%
  • Thiamin (B1) 0mg 14%
  • Riboflavin (B2) 1mg 35%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 23%
  • Folic Acid (B9) 55µg 14%
  • Vitamin B12 1µg 16%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 55µg 69%
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