Mediterranean Salad (Keto Friendly)
This healthy Mediterranean Salad recipe makes a flavorful, crunchy salad. This salad is packed with cucumber, tomatoes, riced cauliflower, and feta cheese. Our recipe makes an easy and fool-proof summer salad for all occasions. This fresh salad is also suitable those following a low-carb, keto, diabetic, Banting, or vegetarian diet.
Ingredients
Cauliflower Mixture
- 1 Tbsp olive oil
- 10 ounces riced cauliflower fresh or frozen
Salad Mixture
- 2 large cucumbers coarsely chopped
- 1 medium red onion chopped finely
- 3 medium tomatoes coarsely chopped
- 1 cup feta cheese crumbled
- 1 cup kalamata olives pitted
Dressing
- 2 Tbsp olive oil
- 3 Tbsp red wine vinegar
- 1/2 tsp stevia erythritol blend sweetener
- 1 Tbsp lemon juice
- 1/2 tsp oregano dried
- 1 clove garlic crushed
- salt and pepper to taste
Instructions
Cauliflower Mixture
Add the 1 tbsp olive oil to a medium pan over low heat. Then add the cauliflower and stir frequently until cooked through, about 5 minutes. Remove from heat and let cool completely before adding to the salad.
The Salad Mixture
Combine cucumbers, red onion, and tomatoes in a large bowl and toss until combined.
Dressing
Combine the olive oil, vinegar, sweetener, lemon juice, oregano, garlic, and salt and pepper in a small bowl and whisk until thoroughly combined.
In a large bowl, combine the riced cauliflower, the salad mixture, and the dressing and toss together. Finally, add the olives and feta cheese and toss until thoroughly incorporated. Store in the fridge until serving. Flavor is best with at least an hour for the salad to marinate before serving.
The recipe for Mediterranean Salad
This fresh Mediterranean salad is a flavorful crunchy summer salad. Pack it for perfect for a picnic in the park or enjoy it for a quick and easy lunch. The lemon dressing and kalamata olives provide a nice tang to make the flavor of this salad really pop.
To pack this vegetarian salad with extra nutrition and texture, we’ve added riced cauliflower to make it more filling than the traditional salad and replace the carbs, such as couscous, that are often found in variations of Mediterranean salads.
This actually one of my favorite recipes on the blog because it’s nearly foolproof and so easy to adjust. You can swap out most the ingredients depending on what you have on hand and still have a crave-worthy end result.
For example, if you don’t have red onion, you can use yellow onion or sweet onion, you can add some chopped bell pepper for an extra pop of color and flavor.
Don’t have red wine vinegar? No problem. Simply substitute apple cider vinegar or white wine vinegar. The versatility of this salad makes this recipe a staple wherever I travel because I can always find the basic ingredients to bring this salad to life.
Final words
This salad has become one of my favorite low-carb recipes. I hope it becomes one of yours as well.
