Low Carb Mediterranean Garden Salad with Olive Oil

Bursting with vibrant flavors and wholesome ingredients, this Low Carb Mediterranean Garden Salad with Olive Oil is the perfect fusion of health and taste. A colorful medley of crisp mixed salad greens, juicy cherry tomatoes, crunchy cucumbers, and sweet red bell peppers is elevated with briny black olives, creamy feta cheese, and a zesty homemade dressing made from extra virgin olive oil, fresh lemon juice, and aromatic oregano. Ready in just 15 minutes with no cooking required, this salad is a refreshing, keto-friendly option that’s ideal as a light main course or a flavorful side dish. Whether you’re hosting a summer picnic or prepping a quick weeknight meal, this Mediterranean-inspired salad is sure to impress with its simplicity and vibrant Mediterranean charm.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

Ingredients

• 4 cups Mixed salad greens
• 1 cup Cherry tomatoes
• 1 large Cucumber
• 1 medium Red bell pepper
• 0.5 medium Red onion
• 0.5 cup Black olives
• 0.5 cup Feta cheese
• 0.25 cup Extra virgin olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Wash the mixed salad greens thoroughly to remove any dirt. Pat them dry with a clean kitchen towel or use a salad spinner to remove excess water.

Step 2

Cut the cherry tomatoes in half and add them to a large salad bowl.

Step 3

Peel and slice the cucumber into thin rounds; add them to the salad bowl.

Step 4

Remove the seeds and core from the red bell pepper, and cut it into thin strips. Add these to the salad bowl.

Step 5

Thinly slice the red onion and separate the rings. Throw them into the bowl alongside the other vegetables.

Step 6

Add the black olives to the bowl. If they are whole, consider slicing them or leaving them whole, depending on preference.

Step 7

Crumble the feta cheese over the salad ingredients in the bowl.

Step 8

In a small jar with a lid, combine the extra virgin olive oil, lemon juice, dried oregano, salt, and black pepper. Screw the lid on tight and shake well until the dressing is emulsified.

Step 9

Pour the dressing over the salad and toss everything together gently to ensure the vegetables are evenly coated.

Step 10

Serve immediately as a refreshing side dish or a light main course.

Nutrition Facts

Serving size	(1109.8g)

Amount per serving	% Daily Value*
Calories	941.0

Total Fat 81.3g	0%
Saturated Fat 19.9g	0%
Polyunsaturated Fat 1.2g
Cholesterol 66.8mg	0%
Sodium 2616.9mg	0%
Total Carbohydrate 47.0g	0%
Dietary Fiber 10.7g	0%
Total Sugars 19.6g
Protein 19.5g	0%

Vitamin D 12IU	0%
Calcium 603.3mg	0%
Iron 8.8mg	0%
Potassium 1772.6mg	0%

*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.

Source of Calories

Fat: 73.3%

Protein: 7.8%

Carbs: 18.8%