📍 Where this dish comes from: Delphi · Temple of Apollo, Delphi (Mount Parnassus)
Discover the history of this region →
Discover the history of this region →
Not every dish needs a passport. This quick salad — ripe tomatoes and crisp cucumber dressed with a punchy herb oil heavy on oregano, garlic, and lemon — is the kind of thing Greek home cooks eat at almost every meal. It is fast, seasonal, and perfect. No technique required. Just great produce and better olive oil.
What You’ll Need
Servings: 4 servings
Calories: 200kcal
Ingredients
- 3 large ripe tomatoes diced
- 1 large English cucumber diced
- 1/2 small red onion finely diced
- 1/4 cup Kalamata olives pitted and roughly chopped
- 1/3 cup extra-virgin olive oil
- 1 garlic clove minced
- 1 tsp dried oregano
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley and mint chopped
- Salt and pepper
Instructions
- Combine tomatoes, cucumber, red onion, and olives in a bowl.
- Whisk together all herb oil ingredients in a small bowl.
- Pour herb oil over vegetables and toss gently.
- Let sit 5-10 minutes before serving — the vegetables release juices that mingle with the oil beautifully.
- Season to taste. Serve at room temperature.
Nutrition
Serving: 1serving | Calories: 200kcal | Protein: 2g | Fat: 18g | Fiber: 2.5g
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Health Benefits
- Fresh tomatoes and cucumbers are hydrating foods with significant potassium content — critical for maintaining electrolyte balance on a ketogenic diet where kidneys excrete more sodium.
- Oregano is one of the most antioxidant-rich herbs on the planet, with an ORAC score higher than blueberries.
- Kalamata olives deliver oleic acid and polyphenols that protect cardiovascular health.