Low Carb Fresh Tomato Salad with Herb Vinaigrette
Elevate your summer dining experience with this vibrant Low Carb Fresh Tomato Salad with Herb Vinaigrette—a celebration of fresh, garden-inspired flavors. Packed with juicy cherry tomatoes, crisp cucumber, and sweet red onion, this salad is topped with a fragrant, homemade vinaigrette featuring basil, parsley, oregano, and garlic. Designed for minimal prep and zero cook time, it's ready in just 15 minutes, making it the perfect healthy side dish for busy weekdays or relaxed outdoor gatherings. Rich in nutrients and bursting with flavor, this gluten-free and keto-friendly recipe is as versatile as it is delicious. Serve it as a refreshing starter or pair it with your favorite protein for a complete low-carb meal. Keywords: low carb tomato salad, herb vinaigrette recipe, fresh summer salad, keto side dish.
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Recipe Information
Ingredients
- 500 grams cherry tomatoes
- 0.5 medium red onion
- 1 medium cucumber
- 60 milliliters extra virgin olive oil
- 30 milliliters red wine vinegar
- 10 grams fresh basil leaves
- 10 grams fresh parsley
- 5 grams fresh oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 clove garlic
Instructions
Rinse the cherry tomatoes under cool running water, then pat them dry with a clean kitchen towel. Slice each tomato in half and place them in a large mixing bowl.
Peel the red onion, and slice it thinly. Add the slices to the bowl with the tomatoes.
Wash the cucumber thoroughly. Using a peeler, optionally peel the skin for a more tender texture, then slice the cucumber into half-moon shapes. Add to the bowl.
Prepare the herb vinaigrette by finely chopping the basil, parsley, and oregano leaves. Place the chopped herbs in a small bowl.
Mince the garlic clove and add it to the bowl with the herbs.
To the herb mixture, add the extra virgin olive oil, red wine vinegar, sea salt, and black pepper. Whisk the ingredients together until well combined.
Pour the herb vinaigrette over the salad ingredients in the large mixing bowl.
Toss the salad gently to ensure the tomatoes, onions, and cucumber are well coated with the vinaigrette.
Let the salad sit for about 5 minutes to allow the flavors to meld.
Serve the salad immediately, or refrigerate for a short period to serve it chilled.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 19.3 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1810 mg | 39% | |
*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.
