An easy, vegetarian cucumber and tomato salad that’s prepared with the spiralizer, and tossed with fragrant basil, salty feta cheese, and quinoa.
In the summertime, the living’s easy – and the food we make should be too! No hovering over the stovetop for hours, no twenty-step recipes, no hour long baking. We want easy, quick, healthy, fresh, and of course – delicious!
A lot of the food we eat in the summer is enjoyed together, right? Since the weather’s typically most beautiful in the summer, we want to be outdoors, invite friends and family over, and enjoy a meal together. Whether you’ve been invited to a summer barbecue or are simply making food for your family and need something to (literally) toss together that will feed the table – this easy cucumber and tomato salad is it!
What makes this salad especially great are the cucumber noodles: they’re fluffy, wide, and are more enjoyable to eat. Plus, the dressing, feta, quinoa, and basil have more surface area to adhere to, so each bite is that much more flavor packed!
And this salad isn’t just a salad – you can stuff it into a pita pocket for a light, vegetarian-friendly sandwich. Or, if you want to enjoy this as a salad main and want to squeeze in more protein, it would go great with a grilled chicken!
May I also point out that this is such a farmer’s market salad – all of the ingredients you can pickup at the market, come home, and whip up this recipe! Tomatoes, cucumbers, and basil scream summer – and you’ll impress your guests, friends, and family with this spiralized cucumber and tomato salad with quinoa.
Just a final note – I wrote this recipe for four appetizer sized-portions, but feel free to enjoy it as a main (it yields about 2 large salads.)
Happy summer – because the living truly is easy!
Nutritional Information & Recipe
Spiralized Cucumber and Tomato Quinoa Salad
- 1 tablespoon extra virgin olive oil
- 2 tablespoons red wine vinegar
- salt and pepper
- ½ cup cooked quinoa
- 1 large English seedless cucumber Blade A, noodles trimmed
- 2 roma tomatoes sliced crosswise into rounds
- ¼ cup crumbled feta cheese
- 1 chiffonade basil to garnish
- In a small bowl of dressing shaker, mix the oil, vinegar, salt, and pepper.
- Place the quinoa, cucumber noodles, tomatoes, feta, and basil into a large serving bowl, pour over the dressing, and toss together. Serve.