Keto Greek Salad
My refreshing Keto Greek Salad is a healthier, low-carb take on classic Greek salad, but with all the deliciousness of a traditional recipe! Packed with crisp cucumbers, juicy tomatoes, salty olives, and tangy feta cheese drizzled with a zesty dressing, this keto salad recipe is perfect for potlucks, picnics, light lunches, or even easy dinners.
Servings: 4
Calories: 254kcal
Ingredients
- 8 oz cherry tomatoes halved
- ½ green bell pepper
- ½ small red onion
- 1 Lebanese cucumber
- 1½ tbsp capers
- 20 pitted Kalamata olives
- 2 tbsp olive oil
- ½ tsp dried oregano
- 1 tbsp red wine vinegar
- 1 pinch of salt
- 7 oz feta cheese cubed
Instructions
- Slice the cherry tomatoes in half and place into a mixing bowl.
- Dice the bell pepper, thinly slice the red onion, and cut the cucumber into even cubes. Add to the mixing bowl.
- Toss the capers and olives through the salad ingredients until well combined.
- Cover and refrigerate until ready to serve.
- In a small mixing bowl mix together the oil, red wine vinegar, oregano and salt.
- When ready to serve, transfer the salad to a serving dish and top with diced feta cheese.
- Drizzle the dressing over the salad and serve immediately.
- Salad serves 2 as a main meal or 4 as a side dish.
Notes
- Thoroughly wash and dry the greens.
- Salad dressing can be prepared ahead of time and stored in an airtight container in a cool dry place for up to 5 days. Make sure to whisk before serving to combine all ingredients.
- Fresh oregano or basil can be added if desired.
- White wine vinegar or apple cider vinegar can also be used instead of red wine vinegar.
- Carbs can quickly add up when adding tomatoes and red onion, if you’re following a strict keto diet you can reduce the amounts of these ingredients to suit your macros.
- To enhance the flavors of the salad: prepare and mix the salad ingredients, chill, covered in the fridge for at least an hour before serving.
- Try cutting all salad ingredients evenly to make it easier to enjoy.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Substitute feta cheese for vegan friendly cheese to make this delicious salad vegan friendly.
- This recipe serves 2 as main or 4 as a side dish. The serving size is about 2 cups as a main or 1 cup as a side dish.
Nutrition
Calories: 254kcal | Carbohydrates: 10g | Protein: 9g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 44mg | Sodium: 970mg | Potassium: 325mg | Fiber: 2g | Sugar: 4g