AUTHENTIC KETO GREEK SALAD (HORIATIKI)
A fresh, crisp 10-minute low-carb Mediterranean classic.
KEY INFO:
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 10 minutes
- Servings: 4
- Difficulty: Easy
- Dietary: Keto, Low-carb, Gluten-free, Vegetarian
EQUIPMENT NEEDED:
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
- Alternative: Mason jar for dressing
INGREDIENTS:
For the Salad:
- 1 English cucumber (300g), peeled and sliced
- 1 red bell pepper (150g), diced
- ¼ cup red onion (40g), thinly sliced [optional]
- 4 oz (115g) feta cheese, cubed
- ½ cup (75g) Kalamata olives, pitted [Sub regular black olives if needed]
For the Dressing:
- ¼ cup (60ml) extra virgin olive oil
- 1 tbsp (15ml) red wine vinegar
- 1 tsp dried oregano
- ¼ tsp sea salt
- Fresh black pepper to taste
METHOD:
- Peel and slice cucumber into ½-inch half-moons.
- Core and dice bell pepper into 1-inch chunks.
- If using onion: Slice thinly and soak in cold water for 5 minutes to reduce sharpness.
- Cut feta into ½-inch cubes.
- In a large bowl, combine cucumber, pepper, onion (drained), feta, and olives.
- Whisk dressing ingredients in a separate bowl or shake in a mason jar.
- Pour dressing over salad just before serving.
- Toss gently to combine.
CRUCIAL TIPS:
- Use English cucumber to avoid excess water.
- Don’t skip the olive oil – it’s essential for keto macros.
- Never dress until ready to serve.
- Bring feta to room temperature for best flavor.
STORAGE & VARIATIONS:
- Storage: Keep undressed components separate, refrigerated up to 3 days.
- Scaling: Recipe easily doubles for gatherings.
- Variations:
- Add grilled chicken for a complete meal.
- Swap in different colored bell peppers.
- Include fresh dill or parsley.
NUTRITIONAL INFO:
Per Serving (¼ recipe):
- Calories: 245
- Fat: 22g
- Net Carbs: 4g
- Protein: 6g
