Keto Greek Salad with Feta

This Keto Greek Salad with Feta is a crisp, colorful, no-cook meal built from juicy cucumbers, bell peppers, red onion, cherry tomatoes, briny Kalamata olives, and creamy feta, all tossed in a simple olive oil and red wine vinegar dressing. It is rich in healthy fats, naturally low in carbs, and packed with bright Mediterranean flavors, making it ideal for keto lunches, light dinners, or a side dish with grilled meats like chicken, shrimp, steak, or lamb. Quick to assemble and perfect for meal prep, this salad stays fresh and satisfying for days when stored with the dressing on the side.

Course Dinner, Lunch, Salad, Side Dish

Cuisine Greek, Keto, Mediterranean

Keyword feta salad, keto greek salad, keto lunch, low carb salad, no cook meal, olive oil dressing

Prep Time 15

Total Time 15

Servings servings

Calories 260kcal

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

For the best crunch, keep the vegetables and dressing stored separately if you are making this salad for meal prep, then toss just before eating. You can add grilled chicken, shrimp, or steak on top to turn this into a more substantial high-protein keto meal without significantly increasing the carbs. If you are very carb-sensitive, slightly reduce the cherry tomatoes and red onion to lower the net carbs further. This salad keeps well in the refrigerator for up to 3 days when stored in an airtight container with the dressing on the side.

Nutrition