The Greek salad is very keto-friendly – it’s full of low-carb vegetables and the extra-virgin olive oil has a great nutritional value.
In addition to that, it’s extremely easy to make, only takes around 10 minutes and can be an excellent lunch or dinner during the summer months. Apart from being so colourful and fresh, it’s also quite filling.
If you don’t like garlic (or are worried about having a garlic breath), you can easily skip it. The onion is rather essential for the taste of this wonderful salad, though.
The extra virgin olive oil can be substituted with refined olive oil, but keep in mind that it will be slightly less savory, so we highly recommend using extra virgin whenever possible.
If you like capers, you can add a spoonful to the salad, they are very low-carb (100 g of capers contain only 1.7 net carbs, or 0.1 g of net carbs per drained tablespoon).
The Greek salad is best served and eaten fresh, but you can prepare it up to an hour or two before serving, by letting it sit at room temperature.
Let’s Ketofy It!
Chop the cucumbers, bell pepper, tomatoes, feta, and onion.
Place them in a salad bowl. Add olives as well. Toss to combine.
Mix in the oregano and salt for better flavor.
Beat the vinegar and olive oil with the minced garlic in another bowl. Drizzle this mix onto the salad bowl. Enjoy.
- Keto Salmon Egg Avocado Salad
- Avocado Chicken Salad with Bacon and Egg
- Keto Tuna Salad with Cucumber and Celery
Greek Keto Salad
- 4 tomatoes medium, chopped
- ½ cucumber diced
- 140 g feta cheese crumbled
- ½ red onion medium, sliced
- 1 green bell pepper small, diced
- 12 olives
- Cut the tomatoes, cucumber, onion, feta, bell pepper.
- Put them in a salad bowl together with the olives.
- Mix everything together and add the salt and the oregano.
- Whisk together the olive oil, vinegar and the minced garlic clove in a separate cup. Enjoy it with someone you love!