This Greek salad is a no-cook mix of cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives and crumbled feta, tossed in a dressing of extra virgin olive oil, red wine vinegar and dried oregano. It makes 4 servings and takes 15 minutes. The card lists 6 grams of carbohydrates per serving.
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Cutting the Vegetables
Use ripe tomatoes and crisp cucumbers. Halve the cherry tomatoes (2 cups), dice the cucumber and the bell pepper (any color), and slice half a red onion thinly. Add 1 cup of pitted, halved Kalamata olives and 1 cup of crumbled feta. If you want a cooler salad, chill the vegetables before you assemble it.
The Oregano Dressing
Whisk 1/4 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, and salt and pepper to taste. A whisk blends the dressing smoothly, and a fork works if you have no whisk.
Tossing and Resting
Put the tomatoes, cucumber, bell pepper, onion, olives and feta in a large bowl and toss gently. Salad tongs, or a large spoon and fork, mix everything without bruising it. Pour the dressing over the top and toss again.
Let the salad sit for about 10 minutes so the flavors blend, then garnish with chopped fresh parsley.
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Swaps and Additions
- Crunch: a handful of chopped walnuts or almonds.
- Cheese: goat cheese in place of the feta gives a different flavor and a creamier texture.
- Protein: grilled chicken or shrimp makes the salad more filling.
- Herbs: chopped fresh basil, mint or dill.
- Vegetables: diced avocado for creaminess, or grilled zucchini or eggplant for a smoky flavor.
- Heat: red pepper flakes or diced jalapeños.
What to Serve With It
Grilled chicken skewers, zucchini noodles and cauliflower rice all go with the salad, and so does roasted asparagus with olive oil and Parmesan. For drinks, sparkling water with lemon or unsweetened iced herbal tea.
Making It Ahead
The salad can be prepared a few hours in advance. Keep the vegetables and the dressing in separate airtight containers until you are ready to serve. Then add the dressing, toss gently, let it stand for the usual 10 minutes and garnish.
Nutrition per Serving
One serving has approximately 220 calories, 20 grams of fat (5 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 3 grams of sugar, 6 grams of protein and 500 milligrams of sodium.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Best Authentic Keto Summer Greek Salad You’ll Love!
Ingredients
Instructions
In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, and feta cheese.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
Pour the dressing over the salad and toss gently to combine all ingredients.
Let the salad sit for about 10 minutes to allow the flavors to meld.
Garnish with fresh parsley before serving.
Notes
For added crunch, consider adding a handful of chopped walnuts or almonds.
You can also substitute the feta cheese with goat cheese for a different flavor profile.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 220 calories |
| Sugar Content | 3g |
| Sodium Content | 500mg |
| Fat Content | 20g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 15g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 6g |
| Fiber Content | 2g |
| Protein Content | 6g |
| Cholesterol Content | 30mg |