Funnyman took me to Santorini in 2015 so that I could recover from an unpleasant abdominal operation. We spent 8 days in the sun, drinking beer and Ouzo and eating our body weight in seafood, lamb and salads – pretty much doing everything opposite to what the surgeons advised me. I couldn’t have cared less – we were in Greece, my life had changed forever and I felt sorry for myself. Returning home, I realised that Greece ruined tomatoes for me. The tomatoes in Greece are simply the most fantastically-delicious balls of heaven you will ever come across – and any tomato you eat after visiting Greece will be a sore disappointment. Here in the UK, opt for organic, deep-red, on-the-vine, and ones that look over-ripe, and you might find something close. But if you want the best – go to Greece! (And please don’t store tomatoes in the fridge…)
Begin with the very simple dressing. Strain the lemon juice into a bowl (to ensure there are no pips) and whisk in the olive oil. Season with salt and pepper and stir in one of the teaspoons of dried oregano.
Add the sliced onions, red pepper and green pepper into a bowl and drizzle over the oil. Toss well to coat. I make this an hour or so in advance as I find the lemon juice removes the rawness that many find unappealing in uncooked onions and peppers. (Or, maybe that’s just me.)
Cut the cucumber in half and slice each half lengthways. Use a melon baller to scoop down and remove the seeds. This part is optional of course, but I found in doing so, a lot of the watery parts are removed which can ruin a salad. Slice into smaller pieces and place in a large salad bowl.
Add the onion mixture to the cucumbers, along with the tomatoes (which you can halve) and toss all together.
Garnish with olives and crumbled feta, then sprinkle over the second teaspoon of dried oregano and serve immediately. (I don’t advise making this salad too far in advance, it tends to get watery after all the elements are combined and left to stand too long.)
The full macro-breakdown (and allergens) can be found further down the page.
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Macro Details per serving
Nutritional Information per serving
Calories 192Kcal / 831kJ
Fat 16g of which saturates 3.6g Carbohydrates 6.8g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 5.5g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 6.8g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.