Healthy Greek Salad
This healthy Greek salad stays true to traditional horiatiki while being a delicious addition to a low-carb lifestyle. I use cucumbers, tomatoes, and feta cheese for a crisp dish that takes just 10 minutes to make, meaning it is perfect for quick lunches and light dinners. The combination of juicy vegetables, briny olives, and a simple dressing is the reason this salad has earned legendary status.
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
- My #1 Secret Tip for this healthy Greek salad recipe is to add the feta after mixing the vegetables and dressing. I like keeping the cheese in larger pieces, and this also prevents it from breaking down too much in the salad.
- Use firm produce: I choose cucumber and tomatoes that are firm, as they are less likely to release a lot of liquid as they sit. This keeps the salad crisp.
- Soak onion: If you do not like the taste of raw onion, soak the sliced onion in some cold water for 10-15 minutes. This removes some of the sharper notes.
- Balance dressing: I taste the dressing before adding it and adjust the oil or vinegar depending on how sharp or mild I want it.
- Reserve dressing: If I am serving this for a large group, I keep the dressing separate and allow each person to add their own amount to the salad.
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