Greek Tomato and Cucumber Salad (Low Carb, Primal, GAPS)
This Greek Tomato and Cucumber Salad with or without feta cheese has all the robust Mediterranean flavors. With a simple 4-ingredient salad dressing, this salad can be made in 15 minutes.
Servings 8 servings
- 1 English cucumber
- 4 medium tomatoes
- 1 small red onion
- 1/2 cup fresh feta cheese
- 1/4 cup Kalamata olives
- 2 garlic cloves minced
Cut, chop, dice, or spiralize cucumbers. Remove seeds from cucumbers if they are too seedy.
Cut tomatoes into small wedges (depending on the size of the tomatoes, these maybe cut into 1/8 or even 1/16). It's easiest to cut the tomatoes in quarters first, then again in eights.
Peel and thinly slice red onions.
On a platter, combine chopped or spiralized cucumbers, tomato wedges, thinly sliced red onions, crumbled fresh feta (more or less per preference), and Kalamata olives.
In a small dressing or mason jar, combine all ingredients for the salad dressing. Add more salt if needed. Add minced garlic.
Pour dressing over the salad. Lightly toss salad.
Best enjoyed immediately. Salad can be stored in an airtight container in refrigerator for up to 3 days but cucumbers and onions will loose it's crispy texture.
For longer storage: use grape or cherry tomatoes and seedless cucumbers. Combine ingredients but leave salad dressing aside until ready to eat.
| Nutrition Information Disclaimer |
Calories: 115kcal | Carbohydrates: 6g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 466mg | Potassium: 227mg | Fiber: 1g | Sugar: 3g | Vitamin A: 608IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 1mg