Feta and Olive Salad

This Feta and Olive Salad combines the briny flavors of feta cheese and olives with fresh vegetables, making it a refreshing and satisfying dish perfect for a keto-friendly Greek lunch. It's easy to prepare and packed with healthy fats and nutrients.

Ingredients

• Feta cheese - 100 grams, crumbled
• Kalamata olives - 50 grams, pitted and halved
• Cucumber - 1 medium, diced
• Cherry tomatoes - 150 grams, halved
• Red onion - 1/4 medium, thinly sliced
• Extra virgin olive oil - 2 tablespoons
• Red wine vinegar - 1 tablespoon
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped (optional)

Steps

1. In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, and sliced red onion.
2. Add the Kalamata olives and crumbled feta cheese to the bowl.
3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
4. Pour the dressing over the salad and gently toss to combine all ingredients without breaking the feta.
5. Garnish with chopped fresh parsley if desired, and serve immediately.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 900 mg
• Cholesterol: 25 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• Rich in healthy fats from olives and olive oil.
• High in protein and calcium from feta cheese.

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