Panzanella Salad

This Low Carb Greek Panzanella Salad offers a refreshing twist on the traditional Italian dish, featuring vibrant vegetables and tangy feta cheese, all while keeping it keto-friendly. Perfect for a light lunch, it combines the flavors of Greece with the classic bread salad concept, minus the carbs.

Ingredients

• Cucumber - 150 grams, diced
• Cherry tomatoes - 150 grams, halved
• Red onion - 50 grams, thinly sliced
• Bell pepper (any color) - 100 grams, diced
• Kalamata olives - 50 grams, pitted and halved
• Feta cheese - 100 grams, crumbled
• 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

Steps

1. In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, and halved Kalamata olives.
2. Drizzle the extra virgin olive oil and red wine vinegar over the vegetables.
3. Sprinkle the dried oregano, salt, and black pepper over the mixture and toss gently until well combined.
4. Add the crumbled feta cheese and chopped fresh parsley, and lightly toss to incorporate without breaking the feta too much.
5. Let the salad sit for about 5 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 280
• Protein: 8 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 30 mg
• Total Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from fresh vegetables, which can help reduce inflammation.
• High in healthy fats from olive oil and feta cheese, supporting heart health.

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