This traditional low-carb keto greek salad will be your new favorite summer keto side dish! Requiring only 10 minutes, 6 simple ingredients, and a no-fuss dressing, it's refreshing and delicious.
10oz (around 1 ½ cups after chopping)Cherry Tomatoes
1MediumCucumber
1MediumGreen Bell Peppercored
½CupPitted Kalamata Olives
5ozBlock Feta Cheese
Fresh Mintoptional, for garnish
Instructions
Prepare salad dressing and set it aside.
Cut the end off of the onion, peel off the outside layer of skin, then cut in half lengthwise. Then, cut into thinly sliced half-moons. (If you want to take the edge off of the red onion, simply soak the cut onion for a few minutes in a small bowl of ice water with a tablespoon or so of vinegar before adding it to the salad.)
Cut the cherry tomatoes in half.
Cut the cucumber in half lengthwise, then slice into ¼ - ½" halves.
Cut the bell pepper into thin slices or rounds. To cut into rounds, cut off the top, take out the core, then cut round slices.
Add the tomatoes, cucumber, bell pepper, olives, and red onion to a large bowl.
Add the salad dressing and very lightly toss to combine (do NOT overmix!).
Chop the feta into ½ inch cubes. Add to the salad and lightly toss to combine. Serve with an extra sprinkle of sea salt and oregano if desired.
Notes
Traditionally, this recipe uses a block of feta cut into cubes, but feel free to replace it with ½ to 1 cup of crumbled feta if you prefer.
Traditional Greek Salads do not contain lettuce but feel free to serve this over lettuce if you prefer. You may just need to serve it with a bit more dressing.
Store: This low-carb Greek salad is best served fresh but leftovers can be stored, tightly covered, in the refrigerator for up to two days.
Meal Prep: Store the ingredients in separate containers, or at least undressed, in the refrigerator for up to 1 day. Add the dressing and lightly toss just before serving.