Greek Salad 'Pasta'

Greek Salad 'Pasta'
Greek Salad “Pasta”

Arthur Bovino

Greek Salad “Pasta”

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.

 

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

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).

Nutritional Facts

Total Fat
3g
4%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
14mg
5%
Carbohydrate, by difference
12g
9%
Protein
7g
15%
Vitamin A, RAE
7µg
1%
Calcium, Ca
104mg
10%
Fiber, total dietary
1g
4%
Folate, total
36µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Niacin
2mg
14%
Phosphorus, P
75mg
11%
Selenium, Se
10µg
18%
Sodium, Na
251mg
17%
Water
33g
1%
Zinc, Zn
1mg
13%

Greek Salad Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Greek Salad Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.

Greek Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.