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Keto Greek Salad (Horiatiki)

Keto Greek Salad (Horiatiki)

Okay, here’s the secret: I make this salad for family gatherings when I’m out of ideas. Shhh, don’t tell my family. Usually I’m so exhausted with coming up with cool and creative main courses that by the time I reach salads and sides, my mind goes completely blank. Lucky for me, I have this little rockstar to come to the rescue! It’s easy to make, tastes absolutely delicious, has an exotic name, comes from an exotic place, doesn’t require weird or complicated ingredients and – drum roll, please – it’s usually gone in a matter of minutes.

The regular way of serving this salad, however, will drive anyone who’s ever been to Greece completely mad. Most places (or people) serve it salted, with cubed feta cheese. This is a big no-no. First of all, feta is already pretty salty. Here we are using quite a lot of it, so it’s easy to go overboard. Also, cubed feta combined with watery vegetables… How do I put this mildly? Well, it’ll turn into mush long before you have a chance to serve it to your guests.

Now that you have all the necessary serving tips, just make sure you use good, fresh veggies. Feel free to swap dried oregano for some fresh basil and arrange your veggies in a creative way to draw attention to this beautiful dish straight away… Not that it really needs it, though.

Keto Greek Salad

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Salad
Cuisine: Mediterranean
Servings: 3

Ingredients

  • 2 tomatoes
  • 1 cucumber
  • 10 kalamata olives pitted
  • 6 oz feta cheese
  • 1 tsp capers optional
  • 1/2 red onion
  • 1 green bell pepper small
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1 tsp oregano
  • pepper to taste

Instructions

  • Peel the cucumber and cut it into half moons: slice it in half vertically, then cut each half into slices.
  • Cut tomatoes and green bell pepper into bite sized pieces. Slice the onion as well.
  • Add our prepared vegetables to a large bowl, following up with pitted and halved olives and capers (if you decided to use them).
  • Top your salad with a big slice of feta cheese – no, we're not going to cube it this time, as it's traditionally served whole in Greece.
  • Sprinkle your salad with freshly ground black pepper and dry oregano, drizzle with red wine vinegar and olive oil. Greeks also don't add salt to this salad – feta is quite salty all by itself. Just make sure you have salt on the table, so that anyone can add it according to their taste.
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