(Mediterranean!) Keto 'Potato' Salad

This Mediterranean keto 'potato' salad is an absolute must for your summer repertoire! Incredibly simple yet bursting with flavor, its ideal for grilling and barbecues!

Course Entree, Salad, Side Dish

Cuisine Mediterranean

Keyword keto fauxtato salad, keto potato salad

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 230kcal

Ingredients

1 batch our roasted parmesan radishes
1 cup heirloom (or conventional) cherry tomatoes halved
extra virgin olive oil
kosher salt to taste
black pepper freshly ground
4 slices prosciutto or pancetta/bacon
1 cup arugula
(homemade!) pesto to serve
1 burrata cheese or fresh mozzarella (optional!)

Instructions

Roast a batch of our parmesan radishes! If firing up the grill, you'll simply want to cook them in a grilling basket (such as this one!); following the same methodology for 45 minutes to an hour. Just note that cooking time will vary widely depending on the size of your radishes.
Season your heirloom (or conventional!) tomatoes with extra virgin olive oil, salt and freshly ground black pepper. Now, you can either add the tomatoes and prosciutto to your salad raw or cook them up; different results but both equally good (just a preference!).
For crispy prosciutto and cooked tomatoes, add them to the radish tray 20 minutes before they're done- making sure they're all very separate from the prosciutto!
Allow your ingredients to come to room temperature and assemple the salad by mixing with arugula and finishing off with a generous helping of pesto and burrata cheese.

Notes

This is a good keto salad to customize to your taste buds desires! So feel free to add in sun-dried tomatoes, switch out the burrata for mozzarella (or leave out if dairy free!), or do bacon (or pancetta!) in place of the prosciutto, sub out the pesto for olive oil and balsamic… see what I mean?!

And please note that nutrition facts are estimated for a 100g serving of raw radishes (i.e. a very generous helping of the salad- think as a main!).

Nutrition