Keto Greek Salad

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My refreshing Keto Greek Salad is a healthier, low-carb take on classic Greek salad, but with all the deliciousness of a traditional recipe! Packed with crisp cucumbers, juicy tomatoes, salty olives, and tangy feta cheese drizzled with a zesty dressing, this keto salad recipe is perfect for potlucks, picnics, light lunches, or even easy dinners.

I love a good Greek salad. However, if you’re on a low carb diet, you have to be more selective about the ingredients. Choosing the veggies is the easy part, but most store-bought Greek salad dressings can have a lot of added sugar – which is not ideal for a low-carb diet!

That’s where my easy keto Greek salad comes in. It’s full of low carb vegetables, a little feta cheese, and uses a simple homemade keto salad dressing made with olive oil, oregano, red wine vinegar, and salt. The combination is delicious.

My low carb Greek salad recipe is one of my favorite go-to options for lunch or a light dinner. It’s hearty and filling enough to keep you satisfied for a long time.

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🥘 Ingredients

My easy Greek salad recipe is made with simple ingredients that you can find at any grocery store! Check out the recipe card at the bottom of this post for the exact measurements and nutritional information.

Fresh Veggies: I use a combination of cherry tomatoes, green bell peppers, red onion, and cucumbers. I’ve chosen low carb vegetables to keep it keto but feel free to add other veggies if you like.

Tangy Add-Ons: Capers and Kalamata olives are both low carb, and are packed with flavor. You can also use black olives if you prefer.

Block Of Feta Cheese: For added protein, creaminess, and a great tangy flavor, I include some crumbled feta cheese, which is a classic Greek salad ingredient.

Dressing Ingredients: My simple homemade keto Greek salad dressing is made with healthy fats in mind. I use a blend of extra virgin olive oil, oregano, red wine vinegar, and salt to create the classic flavor while keeping it low in sugar and carbs.

🔪 How To Make Keto Greek Salad

Making my keto Greek salad with feta cheese is super simple. In just a matter of minutes, you’ll have a delicious salad ready to go!

Watch my video below to see the step-by-step process in action.

Prep Veggies: To begin, I slice the cherry tomatoes in half and place them into a large mixing bowl. Then I dice the bell pepper, thinly slice the red onion, cut the cucumber into even cubes, and add them to the large bowl.

Add Remaining Ingredients: Once the veggies are prepped, I toss the capers and olives with the salad ingredients until well combined.

Chill: With the salad complete, I cover the bowl and refrigerate it until ready to serve.

Make Greek Dressing: In a small bowl, I whisk together the oil, red wine vinegar, oregano, and salt.

Serve: When ready to serve, I transfer the salad to a serving dish and top it with the diced feta cheese. Then I drizzle the homemade Greek dressing over the salad and serve it immediately.

📖 Variations

Different Cheese: Use another kind of cheese, like goat cheese or fresh mozzarella. I have even substitute the feta with vegan cheese to make the salad completely vegan. If you do this, just watch for the carbs in vegan cheese, as some varieties can be higher in carbs.

Add More Protein: Try making my simple keto Greek salad with chicken breast, grilled steak, or any lean meat for a higher protein option. You can also add more feta for protein if you want to keep it vegetarian-friendly.

Dressing Variations: I love to enhance my homemade Greek dressing by adding fresh herbs like oregano or basil, garlic (either fresh or powdered), black pepper, or crushed red pepper. If you don’t have red wine vinegar, you can substitute it with white wine vinegar, lemon juice, or apple cider vinegar.

🍽 Serving Suggestions

My keto vegetarian Greek salad can be enjoyed in many ways, whether on its own or paired with other low carb recipes. The fresh, vibrant flavors and satisfying textures make it a versatile addition to any meal. Here are some delicious serving suggestions to inspire you:

With Bread: Pair this salad with a slice of keto-friendly bread or even with my almond flour tortillas. The bread can help soak up the delicious dressing and add another layer of texture. 

With Soup: Soup and salad is one of my favorite classic combinations! Serve this salad alongside a hearty bowl of this cream of mushroom soup without cream or this keto Instant Pot tomato soup.

With Sandwiches: Enjoy the salad on the side of a sandwich or wrap for added veggies and fresh flavor. Try it along with my vegan hummus avocado wrap or this Greek pita sandwich!

As A Side: I’ll often serve this salad as a side dish for just about any main course. Whether you’re having my hemp seed burgers, this keto breakfast casserole, or this low-carb keto pizza bowl, the crisp, tangy flavors of the salad will enhance your meal.

🧊 Storage Directions

This low carb veggie salad stores really well, making it perfect for meal prep. If you’re making it ahead of time, I recommend storing the dressing separately from the salad ingredients to prevent the salad from getting soggy. 

Refrigeration: Transfer the salad to an airtight container and the dressing to a separate airtight container. Store both in the fridge for up to 3 days. Once dressed, the salad will keep in the fridge in an airtight container for about 1-2 days. 

Note: I don’t recommend freezing this salad as the raw veggies will become soggy in the freezer.

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📋 Recipe Card