|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you order a "Greek Salad" at a typical U.S. restaurant, you'll likely get a big bowl of lettuce with tomatoes, onions, Feta, and olives on top with a side of thick, creamy Greek dressing. This Greek Salad, aside from being spiralized, is quite different.
In Greece, Horiatiki Salata or "Village Salad," is a humble, simple dish, but full of fresh flavors and texture. The traditional Horiatiki Greek Salad includes sliced fresh tomatoes, cucumbers, red onion, and Feta cheese. It is seasoned with a drizzle of olive oil, salt and pepper, and dried oregano. Green bell pepper, capers, and pepperoncini hot pepper are popular additions to this delicious country salad.
A naturally gluten-free salad, this version embraces traditional Horiatiki flavors and textures, but with a spiralized twist. The seedless cucumbers are sliced into thick ribbon-like noodles with a handy, affordable kitchen tool called a Spiralizer. You can twirl the cucumbers around your fork like noodles, picking up halved grape tomatoes, Kalamata olives, a bit of red onion, and crumbled Feta along the way.
This salad serves two very hungry people as a main dish, or four people as a side dish. It is best eaten immediately, as the high water content of the cucumbers will leave leftovers wet and not as fresh (but, still delicious).
- 2 large seedless cucumbers (washed and spiralized with Blade A into thick ribbon-like noodles)
- 1 green bell pepper (seeded and sliced thin)
- 1/4 red onion (thinly sliced)
- 1 heaping cup grape tomatoes (halved)
- 1/4 heaping cup Kalamata olives (halved)
- 1/2 cup crumbled Feta (divided)
- 1 clove garlic (crushed)
- 1 tsp. red wine vinegar
- 1 1/2 tbsp. extra virgin olive oil
- Salt and pepper to taste
- Garnish: pinch of dried oregano
- Optional: 1-2 tbsp. capers
Rinse the cucumbers well, removing any waxy coating. Trim the ends and spiralize with Blade A (the blade without the triangles) to slice the cucumbers into ribbon-like noodles. Trim any long noodles, if desired.
Arrange a few sheets of paper towels along a kitchen counter. Lay the cucumber noodles in a single layer on top of the paper towels. Sprinkle a small amount of coarse sea salt over the cucumbers to help them release water. Let sit for 15 minutes as you prepare the other ingredients.
In a large mixing bowl, add the thinly sliced red onion, bell pepper, halved grape tomatoes and kalamata olives, and half of the Feta cheese. Season with salt and pepper and toss to combine.
In a small bowl, whisk together the olive oil, red wine vinegar, and crushed garlic. Season to taste with salt and pepper. Pour the dressing over the vegetables in the mixing bowl. Toss to combine.
After 15 minutes has passed, take a second paper towel and pat the cucumber noodles dry, absorbing any excess moisture drawn out from the salt. Add the cucumber noodles to the bowl of salad fixings and toss to combine (I find using tongs very helpful when working with spiralized vegetable noodles).
Divide the salad into two equals servings. Garnish with remaining Feta and sprinkle of dried oregano. Serve immediately.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.