Greek Salad (Simple, Refreshing & Keto Friendly)

A refreshing, flavorful & colorful salad.

Ingredients:
1/3 cup coconut or apple cider vinegar
2 cloves garlic, minced
1 1/2 teaspoons black pepper
1 1/2 teaspoons sea salt
1 teaspoon lemon juice
1 teaspoon dried parsley or 2 tablespoons chopped fresh parsley
2/3 cup extra virgin olive oil
1 1/2 English cucumbers, cut into bite sized chunks
10 ounces cherry tomatoes, halved
1/2 of a red onion, sliced
3/4 cup pitted kalamata olives, or unstuffed green olives halved
6 Napa cabbage leaves
1 cup feta cheese, crumbled

Method:
Pour the vinegar into a glass jar with a lid. Add the garlic, pepper, salt, lemon juice, parsley. Tighten the lid and shake to mix. Add the oil. Shake and allow to sit for an hour or longer to blend the flavors.**
Place the cucumbers in a bowl. Layer the tomatoes on top of the cucumbers. Top with the olives and onions. Toss with 2/3 cup of the dressing. Allow to marinate for 30 minutes to 2 hours. Place the cabbage leaves on 6 separate plates. Use a slotted spoon to divide the marinated vegetables evenly on top of the cabbage leaves. Garnish with the crumbled feta cheese. Serves 6 Store leftover potions in the refrigerator. Add the cheese just when ready to serve

**Store leftover vinaigrette in the refrigerator. Before using, allow to sit at room temperature for 30 minutes. Shake and then add to any salad of your choice.

Nutritional info per serving, approximately:
336 calories ~ 33 grams fat ~ 5,57 grams net carbs ~ 27.8 grams protein

Notes: I created this recipe as a surprise for my dear Auntie ~ She absolutely loves the Greek salad at the Turquoise Mediterranean restaurant (in Redondo Beach, California) and she said the flavors in this salad were even better than those in the one that inspired me!