keto Italian veggie salad

Ingredients:

For the Salad:

• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup bell pepper (red, yellow, or green), diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup mozzarella cheese (fresh, preferably) or mozzarella balls, halved
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley, chopped (optional)

For the Dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard (optional, for extra flavor)
• 1/2 tsp dried oregano (or Italian seasoning)
• 1/4 tsp garlic powder (optional)
• Salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the Salad:

• Wash and chop all the vegetables: dice the cucumber, halve the cherry tomatoes, slice the onion, and dice the bell pepper. Place all the veggies in a large salad bowl.
• Add the halved Kalamata olives and fresh mozzarella cheese. You can use cubed mozzarella or mini mozzarella balls (bocconcini).
• Sprinkle the chopped fresh basil leaves over the salad. If desired, you can also add fresh parsley for extra flavor and color.

2. Make the Dressing:

• In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard (if using), dried oregano, garlic powder, salt, and pepper.
• Taste the dressing and adjust the seasonings as needed—more vinegar for tanginess, more mustard for kick, or more salt for flavor.

3. Combine the Salad and Dressing:

• Pour the dressing over the salad and gently toss to coat the veggies and mozzarella with the flavorful dressing.

4. Serve:

• Serve immediately for the freshest taste or refrigerate for 15-30 minutes before serving to let the flavors meld together.

Optional Add-ins or Variations:

• Avocado: Add some diced avocado for extra creaminess and healthy fats.
• Pepperoncini or banana peppers: For a little extra zing, toss in some pepperoncini or banana peppers.
• Grilled chicken or shrimp: For more protein, add some grilled chicken or shrimp on top.
• Capers or artichoke hearts: Add some briny capers or marinated artichoke hearts for even more Mediterranean flavor.

Storage:

• This salad is best served fresh but can be stored in the fridge for up to 1 day. Just note that the vegetables might release some liquid, so it’s better to keep the dressing separate if you’re planning on storing it.