Description
A crisp and flavorful keto Greek salad made with fresh cucumbers, cherry tomatoes, bell pepper, red onion, Kalamata olives, and feta cheese, all tossed in a simple olive oil and red wine vinegar dressing. This low-carb, Mediterranean-inspired salad is perfect for a light meal or side dish.
Ingredients
Vegetables
- 2 cups cucumber, chopped
- 1½ cups cherry tomatoes, halved
- 1 bell pepper, chopped
- ½ red onion, thinly sliced
Other Salad Ingredients
- ½ cup Kalamata olives
- ¾ cup feta cheese, cubed or crumbled
Dressing
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and black pepper, to taste
Instructions
- Prepare the vegetables: Chop the cucumber into bite-sized pieces, halve the cherry tomatoes, chop the bell pepper, and thinly slice the red onion. Combine all the vegetables in a large salad bowl.
- Add olives and feta: Add the Kalamata olives and cubed or crumbled feta cheese to the bowl with the vegetables.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined and emulsified.
- Toss the salad: Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is evenly coated with the dressing.
- Serve: Serve the salad immediately chilled or at room temperature for a fresh and flavorful keto meal or side dish.
Notes
- Add grilled chicken or salmon to the salad for a satisfying full meal with added protein.
- Reduce the amount of tomatoes to lower the carb content further, making it even more keto-friendly.
- Use fresh herbs like parsley or dill for added flavor if desired.
- Store leftover salad in an airtight container in the refrigerator and consume within 2 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
