Teresa's Recipes
Keto Greek Salad
Embark on a culinary journey to the sunny Mediterranean with this vibrant and mouthwatering Keto Greek Salad. Brimming with crisp cucumbers, juicy tomatoes, sharp red onions, and briny Kalamata olives, this salad is a symphony of flavors and textures. The star of the show is the creamy feta cheese, lending a rich tang that ties all the elements together. Dressed in a simple, yet zesty lemon-oregano dressing, this salad is not just a delight to the palate but also a nod to the traditional Greek Horiatiki Salad, cherished for its fresh and wholesome ingredients.
Ingredients
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
- 1 teaspoon Dried oregano
- 2 tablespoons Lemon juice
- 1/4 cup Extra virgin olive oil
- 1 cup, crumbled Feta cheese
- 1/2 cup, pitted Kalamata olives
- 1/2 cup, thinly sliced Red onion
- 2 cups, diced Tomatoes
- 2 cups, diced Cucumber
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 250
- Fat: 20g
- Carbs: 9g
- Protein: 6g
- Sodium: 500mg
- Sugar: 5g
Instructions
- In a large salad bowl, combine the diced cucumber, tomatoes, thinly sliced red onion, and pitted Kalamata olives.
- To prepare the dressing, in a separate small bowl or mason jar, whisk or shake together the extra virgin olive oil, lemon juice, dried oregano, salt, and black pepper until well incorporated.
- Drizzle the dressing over the salad ingredients in the large bowl. Toss gently until all the vegetables are evenly coated.
- Top the salad with crumbled feta cheese.
- Serve immediately to ensure the freshness and crunch of the vegetables. Enjoy this refreshing salad as a standalone meal or as a side dish with your favorite Greek main course.
Tips
- For an added protein punch, consider adding grilled chicken or shrimp. You can also add some thinly sliced bell peppers for extra crunch and color.