Description
Greek salad is the perfect keto-friendly vegetarian dish for keeping your cool in the heat of summer. This simple dish makes the best of fresh Summer produce. Juicy, sun-ripened tomatoes, crisp, cooling cucumbers and refresh herbs like mint and dill are dressed with glistening olive oil and lemon juice and topped with briny feta cheese and olives.
Ingredients
1/2 cup cucumber slices
1/4 cup cherry tomatoes, halved and quartered
1 slice red onion
8 olives
2 ounces of feta cheese
2 tablespoons olive oil
1 tablespoon lemon juice (you can also use red wine vinegar)
1 sprig fresh dill
1 sprig fresh mint
1/8 teaspoon black pepper
Instructions
Arrange cucumbers, tomatoes, slivers of red onion, and olives on a salad plate.
Top with feta cheese. You can choose to break up the cheese with your fingers into bite-sized pieces or just plate it as a slab. Either way is fine.
Dress with olive oil & lemon juice. Garnish with pieces of dill and mint leaves. Season with freshly cracked black pepper.
Notes
Note: I left the salt out of this recipe as the olives and feta cheese are quite salty already.
Note: Feel free to toss in any herbs that you like and have on hand. Parsley and oregano are really great in Greek salad.
Substitutions: If you prefer, or a fresh lemon is simply not available, you can use red wine vinegar instead of lemon juice.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: salad
- Method: prep
- Cuisine: Greek