Description
Keto Mediterranean Endive Boats with Olives and Feta Delightfully Refresh Your Palate!
Ingredients
Scale
- 1 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup cherry tomatoes, diced
- 1/4 cup cucumber, diced
- 2 tablespoons red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 8 large endive leaves
Instructions
- In a medium bowl, combine the feta cheese, Kalamata olives, cherry tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
- Pour the dressing over the feta mixture and gently toss to combine.
- Carefully separate the endive leaves and arrange them on a serving platter.
- Spoon the feta mixture into each endive leaf, filling them generously.
- Serve immediately, or chill in the refrigerator for about 30 minutes for a refreshing appetizer.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the feta mixture.
- Substitute the Kalamata olives with green olives or add artichoke hearts for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg