A Light Spiralized Greek Salad with Lemon and Feta

There are spiraled pea tendrils one of natures works of art….

photo from The Cilantropist

If you are of a certain age you will remember the endless spiral shape of slinkies and slinky dogs, "for fun it's the best of the toys"...

photo from Mummy and Mimi
You may even remember these famous spiral-shaped curls….

Shirley Temple
Then there is a Spiralized Greek Salad with Lemon and Feta from Skinnytaste.com that fed my senses.

Spiralized Greek Salad with Lemon and Feta
I am often behind on trends but when I was visiting the coast last weekend L'il Burnt Toast set me on the straight and narrow path. A quick visit to The Gourmet Warehouse on a rainy day with her husband and I had to find room in my already overflowing cupboards for a GEFU spiralizer. Never fear for I did find room for "one more thing" with this gadgets small compact size.

Ever since I have been spiralling carrots and beets for salads, zucchini for noodles, and cucumbers for this salad…so far. A little lemon, olive oil and oregano and a few heirloom tomatoes and you make quick work of a colourful, light and tasty salad. (Next time I would actually put the slice of feta cheese on top before I eat the entire bowl and take photos…plus where are the olives…oh to have more time for blogging..sigh)

**Spiralized Greek Salad with Lemon and Feta**
1/2 seedless English cucumber (about 7 ounces)
1/4 of a green or red bell pepper, chopped
1/3 cup grape tomatoes, halved
5 pitted kalamata olives
1 tablespoon red onion, sliced
1/2 fresh lemon
1 oz fresh feta, sliced thick
1/2 tablespoon extra virgin olive oil
kosher salt and freshly ground black pepper
1/2 teaspoon fresh oregano leaves, minced

Spiralize the cucumbers using your spiralizer. Cut the strands into smaller pieces, about 5-6 inches long so it's easier to eat. Or alternatively make a slice lengthwise about a 1/4-inch into your cucumber and you have pre cut slices when "spiralized."

Place the cucumber in a large work bowl along with the bell pepper, tomatoes, olives and red onion. Squeeze half of the lemon over it, drizzle with the olive oil and toss with fresh oregano, salt and pepper. Place on a plate and top with a slice of feta cheese.

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