Cucumber Noodle Salad with Feta and Arugula

Today is a great day!

First, as I was just flipping through my channels, I discovered that I finally get The Cooking Channel!  Apparently, all of my emails to Cablevision begging them to add it finally paid off!  I am very excited!

Second, I used my spiralizer in two different ways to make this salad.  Remember my spiralizer?  I know what you may be thinking.  “She raved about this spiralizer thing weeks ago and then never mentioned it again!  It’s probably just collecting dust in a cabinet somewhere!”  I have been using it though (quite a bit actually) and have some delicious recipes coming soon (like this one).  So if you haven’t ordered yours yet, you need to do it fast!

This salad was delicious!  I followed it almost to a tee, basically just omitting the honey.  I was super impressed with how the slicer blade cut the cucumber into long wavy strands.  It looked great.  (The only thing I would recommend is to cut the cucumber noodles with cooking shears so that you don’t end up with 5 super long strands when you try to serve the salad.)  I was equally impressed with how thin the shredder blade cut the red onion.  It was quick and painless – no tears at all!

The dressing was perfectly tart from the vinegar.  The feta provided a perfect salty bite and the arugula a peppery one.  And, the lemon juice brightened everything up.  It is, quite possibly, the perfect summer salad.


Start with the vegetables…

  • Cut the ends off of an English cucumber and slice it in half.
  • Cut the ends off of a small onion and peel it.


  • Using the slicer blade, run both cucumber halves through your spiralizer.


  • Place the cucumber noodles on paper towels.
  • Cover with more paper towels.


  • Press down to absorb the moisture.  (Cucumbers contain so much water!)


  • Switch the blade of your spiralizer to the shredder blade, and run your red onion through it.


  • Place the cucumber and onion in a large bowl.  (I started with a bowl that just wasn’t cutting it.  You’ll notice in the pictures I switched to a larger bowl soon after starting!)


  • Trim the stems off of a small package of arugula.


  • Add the arugula to your bowl and toss.


  • Sprinkle in a little (or a lot) of crumbled feta.


Just before you serve, make the dressing.

  • Start by pouring ¼ cup red wine vinegar into a small bowl (or just keep it in the measuring cup like me and make the dressing right in there.  Less dishes that way!).


  • Add 2 tablespoons EVOO.

  • Season with some black pepper.

  • Add a little salt.  (I used coarse Kosher salt for the first time.  it worked.)

  • Spoon in ½ teaspoon of dried oregano.

  • Squeeze in the juice from ½ of a lemon.

  • Whisk to combine.

  • Pour the dressing over the salad.

  • Toss to coat all of the vegetables evenly with the dressing.

Serve immediately alongside your favorite protein.  Enjoy!

Cucumber Noodle Salad with Feta & Arugula (serves 2)


  • 2 tablespoons extra virgin olive oil
  • ¼ cup red wine vinegar
  • juice from ½ of a lemon
  • ½ teaspoon dried oregano
  • salt
  • freshly ground black pepper
  • 1 English cucumber, spiralized through the slicer blade
  • ½ of a small red onion, spiralized through the shredder blade
  • ¼ cup arugula
  • ¼ cup crumbled feta


  • Combine the olive oil, vinegar, lemon juice, and oregano in a small bowl.
  • Season with salt and pepper to taste.
  • Combine the cucumber, onion, arugula, and feta in a large bowl.
  • Toss to combine.
  • Whisk the dressing together, then pour over the salad.
  • Toss again before serving.

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I'm a middle school math teacher by day and a total food enthusiast by night.

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