Greek Salad 'Pasta' Recipe
Daily Value: 22%
|Folic Acid (B9)||55µg||14%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
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!
- 4 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
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).
Recipe DetailsServings: 4
Total time: 1/2 hour
Special Designations: Nut-free, Kid-friendly, Low-sugar, Healthy
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