Description
A fresh and vibrant keto Greek salad featuring crisp cucumbers, juicy cherry tomatoes, crunchy bell pepper, tangy Kalamata olives, and creamy feta cheese, all tossed in a zesty olive oil and red wine vinegar dressing. This low-carb, gluten-free, and vegetarian salad offers a perfect blend of Mediterranean flavors ideal for a light and healthy meal or side dish.
Ingredients
Vegetables and Cheese
- 2 cups cucumber, chopped
- 1½ cups cherry tomatoes, halved
- 1 bell pepper, chopped
- ½ red onion, thinly sliced
- 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, to taste
- Black pepper, to taste
Instructions
- Prepare the vegetables: Chop the cucumber, halve the cherry tomatoes, chop the bell pepper, and thinly slice the red onion. Combine all these vegetables along with the Kalamata olives and feta cheese in a large mixing bowl.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper until well emulsified to create a flavorful dressing.
- Toss the salad: Pour the dressing over the combined ingredients in the bowl, then gently toss everything together until the salad is evenly coated with the dressing.
- Serve: Serve the salad chilled or fresh as a side or light main dish. Optionally, refrigerate briefly before serving to enhance flavors.
Notes
- Add grilled chicken or salmon to transform the salad into a complete meal.
- To reduce carbohydrate content further, use fewer cherry tomatoes or omit them completely.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
