As a child, I grew up eating out of our personal garden. My parents always planted a large garden that was filled with squash, tomatoes, bush beans, cucumbers, squash, and rows of corn to run up and down in. I can remember feeling the summer sun, smelling the thriving plants, feeling the warm Earth on my bare feet as I raced around playing as a child with my brothers. It was a paradise and I grew up loving fresh vegetables, in fact I would eat the green beans and tomatoes right off the vine. My father’s favorite vegetable to grow was tomatoes so we always had WAY too many which caused my mother to use them a lot in a her dishes. One dish that we consistently made was a simple cucumber tomato salad with an herbed vinaigrette. Over the years, I have continued the tradition in making a cucumber tomato salad but of course now I like to add my own spin on it.
When I started eating low-carb/keto, I wanted to be able to have a side dish to go with my Greek/Mediterranean cuisine that was easy to make and cohesive with the dish. I couldn’t add the pita or tabbouleh because of the added carbs so I decided that I needed to make a spin on my cucumber tomato salad. This recipe is incredibly simple, quick to put together, and the only thing that takes a little time is the chopping. Unlike some people, I’ve grown to love prep work and I have found that it is soothing to me. I know, strange, but I do love it!
Now my favorite dish to have with my salad is my Gyro Meatballs and Garlicky Tzatziki because it all comes together and tastes delish! I have made this for my non-keto husband multiple times and I have never had him complain about the lack of carbs. In fact he normally cleans his plate and goes for seconds, typical guy. So if you are looking for a side dish to elevate your Greek/Mediterranean then look no further because I’m pretty sure this one will be exactly what you need.
If you loved this recipe and want to share your handy work, please tag me @exhaustedketomomma on Instagram and use the hashtag #exhaustedketomomma so I can see your amazing creations! I can’t wait to hear what you think about it and as always stay #ketostrong my friends!
Greek Marinated Salad
An elevated take on a plain tomato and cucumber salad that will be sure to excite your taste buds with its Mediterranean flair. Pairs beautifully with my Gyro meatballs and Garlicky Tzatziki sauce or as a side dish with any meal.
Ingredients
- 1 cup chopped English Cucumbers
- 1 cup cherry tomatoes, sliced in half
- 3 tbsp of sliced kalamata olives
- 1/4 cup chopped red onion
- 2 cloves garlic, finely minced
- 2 tsp fresh dill, chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp oregano
- 1-2 tbsp crumbled Feta cheese (hold if dairy-free)
- Pinch of red pepper flakes, optional
- salt and pepper to taste
- 1-2 tbsp of toasted pine nuts, optional
Directions
- Put all the ingredients together except for the pine nuts and let everything marinade together on the counter at room temperature. Let it marinade together for at least 30 minutes for best flavor.
- When ready to serve, add in the toasted pine nuts and serve!
- When making this dish it’s best if it is eaten within 24-48 hours. This serves beautifully with my Gyro meatballs and tzatziki sauce or with whatever your heart desires.
Nutrition
Exhausted Keto Momma 
It looks so good, but I was surprised that it did not have feta cheese.
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I put feta cheese as an option because if you are having dairy in your lifestyle then I highly recommend adding it. A lot of times though when I’m eating strict keto I can not have dairy so I will eat without it and use the pine nuts instead. I love that this dish allows for lots of variations.
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