Low Carb Classic Greek Salad with Feta Cheese
Indulge in the vibrant flavors of the Mediterranean with this Low Carb Classic Greek Salad with Feta Cheese—a deliciously fresh and nutritious dish perfect for healthy eating. Made with crisp cucumbers, juicy tomatoes, Kalamata olives, and crunchy green bell peppers, this keto-friendly salad is tossed in a tangy homemade dressing featuring extra virgin olive oil, red wine vinegar, and oregano for an authentic Greek touch. Topped with creamy, crumbled feta cheese and a sprinkle of fresh parsley, each bite is bursting with savory goodness. Ready in just 20 minutes, this refreshing no-cook salad is perfect as a light lunch, side dish, or appetizer for any occasion. If you’re searching for a quick and flavorful low-carb recipe that’s packed with Mediterranean charm, this Greek salad is guaranteed to become a favorite!
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Recipe Information
Ingredients
- 1 large cucumber
- 2 medium tomatoes
- 0.5 medium red onion
- 0.5 cup Kalamata olives
- 1 medium green bell pepper
- 100 grams feta cheese
- 0.25 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Start by washing all the fresh produce thoroughly under cold running water.
Cut the cucumber into quartered slices: slice it lengthwise, then slice each half lengthwise again, and chop into bite-sized pieces.
Dice the tomatoes into wedges or bite-sized chunks.
Thinly slice half a medium red onion.
Cut the green bell pepper into strips, removing the seeds and white pith.
In a large salad bowl, combine sliced cucumber, tomatoes, red onion, green bell pepper, and olives.
Crumble the feta cheese over the mixed salad ingredients in the bowl.
Prepare the dressing: in a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.
Pour the dressing over the salad, tossing gently to mix and ensure all the ingredients are evenly coated.
Finely chop the fresh parsley and sprinkle it over the top of the salad for garnish and extra flavor.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld before serving.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3776 mg | 164% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 20.2 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 754 mg | 58% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1710 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
