Let’s be real—some keto salads can feel like a sad pile of lettuce trying too hard. But not this one. This Keto Greek Salad bursts with bold colors, vibrant flavors, and enough healthy fat to truly satisfy your hunger—and your soul.
This is an easy win: crisp, crave-worthy, and perfectly aligned with all your keto goals. Here’s why it works so well.
Why This Salad Is Perfect for Keto
Ever eaten a salad only to still feel hungry right after, maybe eyeing your kid’s snacks? Not here. This salad avoids that fate by being:
- ✅ Loaded with flavor from briny Kalamata olives, creamy feta, and a tangy olive oil dressing
- ✅ Naturally low in carbs and high in healthy fats—a keto dream come true
- ✅ No cooking required and minimal cleanup
- ✅ Ideal for meal prep, letting you skip fast food and enjoy fridge-friendly wins
It’s a salad that delivers on both taste and satisfaction, even if you whip it up in 10 minutes flat.
What’s in This Keto Greek Salad? The Mediterranean Magic
The Essentials:
- 🥒 Crisp cucumbers, bell peppers, and red onions—low-carb, hydrating, and colorful
- 🍅 Cherry tomatoes—for just the right touch of sweetness and acidity without the carb overload
- 🫒 Kalamata olives—salty, rich, loaded with healthy fats to keep you in ketosis and content
- 🧀 Creamy feta cheese—the tangy star that ties everything together
- 🫒 Olive oil and red wine vinegar—a simple, no-fuss dressing with plenty of zing
Why It All Works
Each ingredient plays a role: veggies bring crunch and volume, olives and feta add healthy fats that keep you full longer, and the dressing ties everything together with a light, tangy finish. Is it the traditional Greek salad? Not quite. Is it delicious and keto-friendly? Absolutely.
Keto Greek Salad vs. Classic Greek Salad
What makes this keto? Strategic swaps and smart omissions. Traditional Greek salads sometimes include bread or legumes—not keto-friendly. This version drops the carb-heavy extras and doubles down on satisfying, wholesome ingredients.
More feta? Yes, please. Extra olives? Absolutely. Bread? We’ll admire it from a distance.
Pro Tips for Your Best Keto Greek Salad
Great salads rely on great ingredients. Amazing ones nail the details. Here’s how to make yours stand out:
- Choose the crispiest veggies you can find—no soggy cucumbers here!
- Opt for block feta over pre-crumbled—it tastes fresher and more authentic
- Slice everything to similar sizes for perfect forkfuls, avoiding any Fork Jenga moments
📝 Quick tip: Don’t toss the salad until serving to keep that refreshing crunch intact.
Meal Prep Made Easy
This salad fits beautifully into your busy life:
- Store salad and dressing separately in the fridge to maintain freshness
- Make a double batch for quick, satisfying lunches all week
- Add grilled chicken or shrimp when you want a more substantial meal
Fun fact: It stays delicious even on day 3—pretty rare for salads!
How to Serve
This Keto Greek Salad is versatile enough for any occasion:
- Add grilled chicken to make it a hearty main
- Serve alongside steak or lamb for a balanced dinner
- Pair it with sparkling water or a crisp keto-friendly white wine for a fancy touch
Ready in minutes and easy to clean up, this salad is a winner every time.
Here’s your new go-to Keto Greek Salad: flavorful, filling, and refreshingly simple. Once you taste it, it’s likely to become a regular on your lunch menu. And like me, you might just wonder how something this delicious is also perfectly keto-friendly.
Go on—chop, toss, and enjoy. You’ve got this!
Keto Greek Salad with Feta
Equipment
- Cutting board
- Chef’s knife
- large mixing bowl
- Small bowl or jar
- measuring spoons
- Salad tongs or large spoon
Ingredients
For the salad
- 2 cups cucumber, chopped into bite-size pieces peeling optional
- 1 cup green bell pepper, chopped
- 1 cup red bell pepper, chopped
- 3/4 cup cherry tomatoes, halved
- 1/3 cup red onion, thinly sliced
- 3/4 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, cut into small cubes or crumbled use full-fat feta for best keto macros
For the dressing
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt more to taste
- 1/4 teaspoon black pepper more to taste
Instructions
- Add the chopped cucumber, green bell pepper, red bell pepper, cherry tomatoes, red onion, Kalamata olives, and feta cheese to a large mixing bowl.
- In a small bowl or jar, combine the olive oil, red wine vinegar, dried oregano, garlic powder, sea salt, and black pepper, then whisk or shake until the dressing is fully emulsified.
- Pour the dressing over the vegetables and feta in the large bowl.
- Gently toss the salad until all of the ingredients are evenly coated with the dressing, being careful not to break up the feta too much.
- Taste and adjust the seasoning with additional salt and pepper if desired.
- Serve the salad immediately or chill it in the refrigerator for about 15 minutes to let the flavors meld before serving.
Notes
Nutrition
