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Greek Salad Recipe FI
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Quick Greek Salad Recipe

This easy salad isn't just healthy, it tastes fantastic too. This is my go to salad because it comes together so fast. It goes great with everything.
Course lunch, Salad, Side Dish
Cuisine Greek, Keto
Keyword gluten free, quick, Summer, Vegan, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 133kcal
Author Brandy

Equipment

Ingredients

  • 1 cup Tomatoes 2 fresh tomatoes diced
  • 1 cup Cucumbers 1 cucumber diced
  • 6 oz Black Olives Pitted
  • 4 oz Artichoke Hearts in oil chopped
  • 1/4 cup Green onion * sliced- sub with chives if they are in season
  • 1/4 cup Seeds *optional. Sunflower, pumpkin, etc

Optional

  • Pesto Sauce *optional to dollop on top of individual servings.
  • Feta Cheese
  • Fresh Parsley
  • Salami diced

Instructions

  • Chop Veggies.
    Greek Salad-chopping veggies
  • Mix all ingredients in a large bowl and serve immediately or chill.
    Greek Salad
  • Dollop with pesto sauce if desired. Store in airtight container, refridgerated for 3-5 days.
    Kale Pesto Recipe (2)

Notes

The nutritional data is based on 1/4 of this recipe or about 1 cup.
Recipe does not include nutritional data for optional pesto sauce.
If you use this Kale Pesto it adds a little less than 0.75 Net Carb per tbsp used.

Nutrition

Serving: 1cup | Calories: 133kcal | Carbohydrates: 6g | Protein: 3g | Fat: 11g | Sodium: 770mg | Fiber: 4g | Net Carbs: 2g | Fat Ratio per Serving: 74.44% | Protein Ratio per Serving: 9.02% | Carb Ratio per Serving: 6.02%