Low Carb Cucumber Tomato Salad
Bursting with fresh flavors and vibrant colors, this Low Carb Cucumber Tomato Salad is the perfect guilt-free side dish for any meal or occasion. Featuring crisp English cucumbers, juicy cherry tomatoes, and delicate red onion slices, this healthy salad is elevated by the creamy tang of feta cheese and a zesty homemade dressing made with extra virgin olive oil, red wine vinegar, and aromatic dried oregano. Fresh basil adds a fragrant finishing touch, making every bite irresistibly refreshing and flavorful. Prep this easy, no-cook salad in just 15 minutes for a quick addition to your dinner table or a light lunch option. With its low carbohydrate content and a balance of Mediterranean-inspired ingredients, this salad is ideal for keto, paleo, and gluten-free diets alike. Keep it simple, wholesome, and delicious with a bowl of chilled goodness that’s as lovely to look at as it is to eat!
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Recipe Information
Ingredients
- 1 large English cucumber
- 1.5 cups cherry tomatoes
- 0.25 medium red onion
- 0.5 cup feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 0.5 teaspoon dried oregano
- 0.25 cup fresh basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash the cucumber and cherry tomatoes thoroughly under cold running water.
Slice the cucumber lengthwise, and then cut into half-moon slices about 1/4 inch thick.
Halve the cherry tomatoes or quarter them if they are larger.
Thinly slice the red onion into strips.
In a large mixing bowl, combine the cucumber slices, cherry tomatoes, and red onion.
Add the feta cheese crumbles to the bowl.
In a small mixing bowl or measuring cup, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until emulsified.
Pour the dressing over the cucumber and tomato mixture, and gently toss the salad until all ingredients are evenly coated.
Wash and pat dry the basil leaves, then chop them roughly and add to the salad.
Gently toss the salad again to incorporate the basil, then taste and adjust seasoning if needed.
Transfer the salad to a serving dish and enjoy immediately, or chill in the refrigerator for up to 2 hours for enhanced flavors.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2056 mg | 89% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 12.2 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 463 mg | 36% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1091 mg | 23% | |
*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.
