Greek Salad 'Pasta'
Prep Time:
Cook Time:
Servings:
Ingredients
  • 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
Directions
  1. 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.
  2. 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.
  3. 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).