Low Carb Greek Salad with Feta
Elevate your mealtime with this vibrant and refreshing Low Carb Greek Salad with Feta, a perfect blend of Mediterranean flavors that's as nutritious as it is delicious. Packed with crunchy cucumbers, juicy cherry tomatoes, crisp green bell peppers, and sharp red onions, this salad is a colorful feast for the eyes and the palate. Kalamata olives and creamy feta cheese add indulgent richness, while a tangy dressing made with extra virgin olive oil, red wine vinegar, and dried oregano ties it all together beautifully. Finished with a sprinkle of fresh parsley, this low-carb, gluten-free recipe is ready in just 15 minutes and ideal for a quick lunch, dinner side, or even meal prep. Enjoy the classic taste of Greece in a healthy, low-carb form that fits seamlessly into keto and Mediterranean diets!
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Recipe Information
Ingredients
- 1 large, diced cucumber
- 200 grams, halved cherry tomatoes
- 1 medium, sliced green bell pepper
- 0.5 small, thinly sliced red onion
- 100 grams, pitted and halved kalamata olives
- 150 grams, cubed feta cheese
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
Begin by preparing all the vegetables. Dice the cucumber into bite-sized pieces, halve the cherry tomatoes, slice the green bell pepper into thin strips, and thinly slice half of the red onion.
Add the diced cucumber, halved cherry tomatoes, sliced green bell pepper, and red onion to a large mixing bowl.
Add the pitted and halved kalamata olives to the vegetable mixture. Toss gently to combine.
Cube the feta cheese and add it to the bowl with the vegetables and olives.
In a small bowl or a jar with a lid, combine the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper. Whisk or shake well to create the dressing.
Pour the dressing over the salad ingredients in the mixing bowl.
Gently toss the salad with the dressing until all pieces are thoroughly coated.
Sprinkle chopped fresh parsley over the top of the salad before serving.
Serve immediately to enjoy the freshest flavors. This salad can also be refrigerated for a couple of hours, but it's best enjoyed fresh.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3710 mg | 161% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 57.8 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 920 mg | 71% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 5168 mg | 110% | |
*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.
