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Keto Greek salad with feta served in a white bowl.
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5 from 16 votes

Keto Greek Salad

This refreshing Keto Greek Salad is a healthy, low-carb version of a classic Greek salad, but tastes just as delicious as the traditional recipe! It's packed with fresh vegetables, salty olives, tangy feta cheese, and a zesty dressing that's vibrant and flavorful. This is the perfect side dish for a potluck or picnic, but it can also be eaten as an entree for a light lunch or dinner!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: Greek
Diet: Gluten Free, Vegetarian
Servings: 4
Calories: 254kcal
Author: Anjali Shah

Ingredients

Instructions

  • Slice the cherry tomatoes in half and place into a mixing bowl.
  • Dice the bell pepper, thinly slice the red onion, and cut the cucumber into even cubes. Add to the mixing bowl.
  • Toss the capers and olives through the salad ingredients until well combined.
  • Cover and refrigerate until ready to serve.
  • In a small mixing bowl mix together the oil, red wine vinegar, oregano and salt.
  • When ready to serve, transfer the salad to a serving dish and top with diced feta cheese.
  • Drizzle the dressing over the salad and serve immediately.
  • Salad serves 2 as a main meal or 4 as a side dish.

Video

https://youtu.be/JoNm6Tv90s0

Notes

  • Thoroughly wash and dry the greens.
  • Salad dressing can be prepared ahead of time and stored in an airtight container in a cool dry place for up to 5 days. Make sure to whisk before serving to combine all ingredients.
  • Fresh oregano or basil can be added if desired.
  • White wine vinegar or apple cider vinegar can also be used instead of red wine vinegar.
  • Carbs can quickly add up when adding tomatoes and red onion, if you’re following a strict keto diet you can reduce the amounts of these ingredients to suit your macros.
  • To enhance the flavors of the salad: prepare and mix the salad ingredients, chill, covered in the fridge for at least an hour before serving.
  • Try cutting all salad ingredients evenly to make it easier to enjoy.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Substitute feta cheese for vegan friendly cheese to make this delicious salad vegan friendly.
  • This recipe serves 2 as main or 4 as a side dish. The serving size is about 2 cups as a main or 1 cup as a side dish.

Nutrition

Calories: 254kcal | Carbohydrates: 10g | Protein: 9g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 44mg | Sodium: 970mg | Potassium: 325mg | Fiber: 2g | Sugar: 4g