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    Home » By Diet » Low Carb

    Keto Greek Salad -full of magical Mediterranean flavour

    Filed Under: 10 Minute Salads, Low Carb, Summer Salads, Vegetarian

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    Keto Greek Salad is naturally low carb, satisfying yet incredibly flavoursome. Full of bright fresh flavour and makes an ideal side at your next pot luck or barbecue.

    Jump to Recipe Print Recipe

    KETO GREEK SALAD IN A BLUE BOWL WITH SPOONS AND TOMATOES ON THE SIDE

    What makes it different from regular Greek Salad?

    An authentic Greek salad (Horiatiki Salata) will always include tomato, sliced cucumber, green capsicum pepper, red onion, olives and with a big chunk of feta cheese sitting in top and not crumbled through. Everything is then seasoned and dressed with a good quality olive oil, a dash of red  wine vinegar and dried Greek oregano. 

    In our keto version we have diced everything up in this salad so that you are guaranteed  a morsel of traditional Greek delicious, flavour with each forkful.

    Want a different look? Change it up!

    • Try cherry tomatoes or swap them for yellow or Black Russian tomatoes. 
    • Swap the green capsicum / pepper for sweeter orange or red peppers instead.
    • Use baby cukes / qukes instead for more crunch and flavour. 

    Let’s Talk Ingredients - Greek deli time!

    To get the most out of this salad then it is a good idea to take a trip to your closest Greek deli and invest in a good quality olive oil, a true Greek feta, tangy Kalamata olives and the oregano you find in bags with the stems attached. What can you serve it with?

    Tomatoes - We want to be able to imitate the sun kissed flavour you find in Mediterranean tomatoes. So you are looking for aromatic tomato varieties such as truss, ox heart or other heirloom varieties.

    Cucumber - a seedless crisp cucumber such as Lebanese, Persian or Kirby are ideal.

    What can I serve It with?

    ANYTHING and everything this is such a versatile salad that can be served with grilled meats, poultry and seafood. Even with, roasts, stews, pasta, pies or anything else that takes your fancy. 

    Try it with lamb roast, steak kebabs or baked cod. In a hurry, then grab a charcoal chicken on your way home instead.

    You will need

    LABELLED KETO GREEK SALAD INGREDIENTS

    Step by Step Instructions

    1PREPARE THE VEGETABLES
    Wash the tomatoes, remove the core and bottoms, then cut into large dice.
    Wash the cucumbers, trim ends, cut in half, then quarter and chop into large dice.
    Wash the capsicums, remove the seeds, core and membranes then cut into large dice.
    Remove the papery skin, tops and ends of the onion, then dice

    • DICING TOMATOES ON A WOODEN BOARD WITH A KNIFE
      DICE TOMATOES
    • DICING CUCUMBERS ON A WOODEN BOARD WITH A KNIFE
      DICE CUCUMBERS
    • DICING PEPPERS ON A WOODEN BOARD WITH A KNIFE
      DICE PEPPERS/CAPSICUM
    • DICING RED ONION ON A WOODEN BOARD WITH A KNIFE
      DICE RED ONION

    2ASSEMBLE THE SALAD
    Place all of the diced vegetables into a large mixing bowl, season with sea salt and cracked black pepper. Add the remaining ingredients (feta, olives, oregano, olive oil, red wine vinegar and lemon) toss well to combine. Arrange in a salad bowl garnish with a sprinkle of dried oregano. Chill in your fridge up to two hours or more before serving.

    • KETO GREEK SALAD INGREDIENTS IN MIXING BOWL
      ADD ALL INGREDIENTS TO A MIXING BOWL
    • MIXING KETO GREEK SALAD WITH A SPOON IN A WHITE BOWL
      SEASON & MIX WELL TO COMBINE
    • KETO GREEK SALAD IN A BLUE BOWL WITH SPOONS AND TOMATOES ON THE SIDE
      ARRANGE IN A BOWL & SERVE!

    Can I Make it Ahead?

    This is a great salad to make an hour or two in advance and keep chilled in the fridge until you are ready to serve. This will allow the flavours to meld together for a tastier salad. 

    What About the Leftovers?

    This salad is happy chilling in your fridge for a couple of days so you can snack on it whenever you feel the urge.

    • It makes a great filling for pita bread, sandwiches or wraps.
    • Take out the cucumber then blitz the remaining ingredients to add to your next pasta or sauce or use in prawns saganaki ?.

    Looking for Similar Recipes?

    • HORIATIKI SALATA IN A WHITE BOWL WITH OIL AND OLIVES ON THE SIDE
      GREEK "HORIATIKI" SALAD
    • CRETAN TOMATO & CUCUMBER SALAD
      CRETAN TOMATO & CUCUMBER
    • POTATO-SALAD-WITH-EGG
      GREEK POTATO SALAD
    • TOMATO FETA SALAD
      TOMATO & FETA SALAD

    Recipe Card

    KETO GREEK SALAD IN A BLUE BOWL WITH SPOONS AND TOMATOES ON THE SIDE

    Keto Greek Salad

    Keto Greek Salad is naturally low carb, satisfying yet incredibly flavoursome. Full of bright fresh flavour and makes an ideal side at your next pot luck or barbecue.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Total Time: 10 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Greek
    Diet: Gluten Free, Vegetarian
    Keyword: Easy, keto, low carb
    Servings: 6 as a side
    Calories: 166kcal
    Ingredients
    • 4 medium ripe truss tomatoes (approximately 360g/12.7oz)
    • 2 medium Lebanese cucumbers (approximately 200g/7oz)
    • ½ medium medium red onion (approximately 60g/2oz)
    • 1 medium green capsicum / bell pepper (approximately 120g/4oz)
    • 120 grams feta cheese, diced (approximately 4 ounces)
    • ¼ cup pitted black Kalamata olives
    • ¼ cup olive oil
    • 2 tbsps red wine vinegar
    • 1 teaspoon dried oregano
    • Sea salt and cracked black pepper to taste
    Metric - Imperial
    Instructions
    • Wash the tomatoes, remove the core and bottoms, then cut into large dice.
    • Wash the cucumbers, trim ends, cut in half, then quarter and chop into large dice.
    • Wash the capsicums, remove the seeds, core and membranes then cut into large dice.
    • Remove the papery skin, tops and ends of the onion, then dice
    • Place all of the diced vegetables into a large mixing bowl, season with sea salt and cracked black pepper. Add the remaining ingredients (feta, olives, oregano, olive oil, red wine vinegar and lemon) toss well to combine. Arrange in a salad bowl garnish with a sprinkle of dried oregano. Chill in your fridge up to two hours or more before serving.
    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 166kcal | Carbohydrates: 7g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 316mg | Potassium: 253mg | Fiber: 2g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 26mg | Calcium: 120mg | Iron: 1mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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