About
This low carb take on a traditional Greek salad combines all the classic flavors of the dish but with an emphasis on more fats and less carbs!
Ideal for summer afternoons or to accompany meat or fish, this salad would serve two as a main or four as a side salad.
The recipe calls for 1 tablespoon of fresh oregano, if this is unavailable, this can be swapped for 2 teaspoons of dried oregano.
Ingredients
- 6 cherry cherry tomatoes
- 1 tablespoon pine nuts
- 2 teaspoon thyme fresh
- 1 tablespoon peppermint fresh mint
- 1 tablespoon oregano leaves by tone's
- 1 tablespoon olive oil
- ½ cup kalamata olives
- ⅓ cup, crumbled feta cheese
- ¼ medium (2-1/2 in. dia) red onions
- ¼ large (8-1/4 in. long) cucumber
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Finely slice the red onion, dice the cucumber and quarter the tomatoes. Add to a large mixing bowl and stir to combine.
- Finely chop the mint and oregano and pick the thyme leaves. Add to the mixing bowl along with the olives. Season with a little salt and pepper and toss to combine.
- Crumble the feta cheese over the salad and stir through.
- To serve, drizzle the salad with the olive oil and scatter over the pine nuts.
Nutrition Facts
- Servings: 2
- Calories: 210.0kcal (per serving)
- Fat: 18.4g (per serving)
- Carbs: 8.1g (per serving)
- Protein: 5.3g (per serving)
