Easy Low-Carb Tomato Summer Salad

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Fresh and zingy tomato salad and summertime backyard fun — this salad brings so many childhood memories and it always takes me back to Czechia where I grew up.

With the abundance of home-grown veggies in summer, my mum used to make this salad almost every other day. This is a really great salad for any summer barbecue and with so many low-carb BBQ recipes you will never be short on ideas!

We like to serve it as a side dish with meat or fish but you can easily transform this salad into a complete meal by adding slices of grilled chicken or crumbled feta cheese. The traditional Czech tomato salad doesn't actually include olive oil but I added a drizzle just to keep it keto with healthy fats. If you need to increase the fat content even further, just add a few slices of avocado, use fatty protein like salmon, sardines, mackerel, pork or even roast chicken (skin on!).

The best part? This low-carb side salad is ridiculously simple! You'll only need tomatoes, onion, garlic, parsley and a simple sugar-free vinaigrette. Beef tomatoes are a great choice because they contain fewer seeds and juices so your salad won't be swimming in them. I like yellow onions because they add a sharp and spicy kick but feel free to sub them with mild and sweet white or red onions.

You can make this low-carb side salad one or two days in advance but it is best eaten fresh. The flavour and the texture will both change as you refrigerate it and the tomatoes will soften and release juices. So freshly prepared is your best bet — and it only takes a few minutes!

I hope you enjoy!

Nutritional values (per serving)

Ingredients (makes 4 side servings)

• 2 - 3 large beef tomatoes or any tomatoes (680 g/ 1.5 lb)
• 1 medium yellow onion, sliced (110 g/ 3.9 oz)
• 1 bunch of parsley, chopped (15 g/ 0.5 oz)
• 1 clove garlic, minced
• 2 tbsp apple cider vinegar or white wine vinegar (30 ml)
• 2 tbsp extra virgin olive oil (30 ml)
• 1 tbsp powdered Erythritol or Swerve (10 g/ 0.4 oz)
• ¹/₂ tsp rough sea salt, or to taste
• ¹/₄ tsp black pepper, or to taste

Instructions

1. Finely chop the parsley. Peel the onion and garlic.
2. Cut the tomatoes into wedges and place in a large salad bowl. Slice the onion and add to the bowl. Add minced garlic.
3. To make the vinaigrette, simply mix the vinegar, olive oil, sweetener, salt and pepper. Make sure the sweetener is completely dissolved.
4. Pour over the ingredients in the salad bowl and mix and toss to combine.
5. Let it sit for a few minutes before serving to allow the flavours to combine. Eat immediately or store in an airtight container in the fridge for up to 3 days.

Ingredient nutritional breakdown (per serving)

Net carbs	Protein	Fat	Calories
Tomatoes, beef (large), fresh
3.6 g	1.2 g	0.5 g	34 kcal
Onion, brown (yellow), raw
1.8 g	0.2 g	0 g	10 kcal
Parsley, fresh (spices)
0.1 g	0.1 g	0 g	1 kcal
Garlic, fresh
0.2 g	0 g	0 g	1 kcal
Apple cider vinegar
0.1 g	0 g	0 g	2 kcal
Olive oil, extra virgin
0 g	0 g	6.8 g	60 kcal
Erythritol (natural low-carb sweetener)
0.1 g	0 g	0 g	1 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Pepper, black, spices
0.1 g	0 g	0 g	0 kcal
Total per serving
5.9 g	1.6 g	7.3 g	108 kcal

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