Keto Greek Village Salad

Keto Greek Village Salad
Keto Greek Village Salad

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 6.8g
(13.9%); Fat 16g (77.4%); Protein 4.1g (8.6%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

Funnyman took me to Santorini in 2015 (life before keto) so that I could recover from an (emotionally and physically) 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…)

Print Recipe
Greek Village Salad
A delicious side salad with the quintessential Greek flavours, coming in at 6.8g carbs per serving. This recipe will serve 4 people as a side dish.
Keto Greek Village Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Side dishes
Prep Time 10 minutes
Servings
people
Ingredients
  • 1 lemon juice of
  • 3 TB olive oil
  • salt and freshly ground black pepper
  • 2 tsp dried oregano
  • 1/2 red onion peeled and finely sliced
  • 1/2 red pepper thinly sliced
  • 1/2 green pepper thinly sliced
  • 1 cucumber
  • 180 g organic baby tomatoes best quality
  • 70 g pitted Kalamata olives
  • 50 g full-fat feta cheese best quality
Course Side dishes
Prep Time 10 minutes
Servings
people
Ingredients
  • 1 lemon juice of
  • 3 TB olive oil
  • salt and freshly ground black pepper
  • 2 tsp dried oregano
  • 1/2 red onion peeled and finely sliced
  • 1/2 red pepper thinly sliced
  • 1/2 green pepper thinly sliced
  • 1 cucumber
  • 180 g organic baby tomatoes best quality
  • 70 g pitted Kalamata olives
  • 50 g full-fat feta cheese best quality
Keto Greek Village Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. 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.
  2. 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.)
  3. 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.
  4. Add the onion mixture to the cucumbers, along with the tomatoes (which you can halve) and toss all together.
  5. 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.)
  6. These recipes have been created for you to enjoy and share with like-minded peeps. If you loved it - please take a pic of your creation & share it on your Keto/Low-carb Facebook community groups. Please credit M&L by supplying the link of this recipe. (I would appreciate that very much!) If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

Macro Details per serving
13.9%    Carbs
8.6%      Protein
77.4%    Fat

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
Fibre                               3g
Protein                           4.1g

*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.

Allergens
Milk

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.

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Private: Greek Village Salad

Funnyman took me to Santorini in 2015 (life before keto) so that I could recover from a particularly unpleasant operation. We spent 8 days in the sun, drinking beer and Ouzo, myself naughtily puffing on the odd cigarillo, 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. Apart from adding to deep facial pigmentation, Greece ruined tomatoes for me – forever. You see, the tomatoes in Greece are the most fantastically-delicious balls of heaven you will ever come across, and any tomato you eat after visiting Greece will be a disappointment. While olives and feta make Greek salads quintessentially Greek to most people, I find it is the oregano in the dressing that reminds me the most of our beautiful little getaway. And regarding tomatoes, before you cry into your expensive feta cheese, pay more attention to the tomatoes you buy from now on. Go organic, deep red, soft, sweet and on-the-vine – it may be the closest you will get to the tomatoes from the Med. (And please don’t store tomatoes in the fridge…)

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Your email address will not be published. Providing your email address here in the comments will not subscribe you to any Mud and Love marketing emailers. It is only for the purpose of notifying you when Mud and Love responds to your comment. If you wish to subscribe to Mud and Love updates, please do so in the form on the page, in the area titled ”FATS OF LIFE COOKBOOK”. Required fields are marked *

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