Low Carb Greek Salad Bowls

These Low Carb Greek Salad Bowls capture all the bold Mediterranean flavors you love in a strictly keto-friendly way, with crisp cucumbers and peppers, briny olives, creamy feta, and a bright lemon oregano dressing. With optional grilled chicken, salmon, or shrimp for added protein, this no-fuss recipe is perfect for quick weeknight dinners and easy meal prep while keeping net carbs low and satisfaction high.

Course Dinner, Lunch, Main Course, Salad

Cuisine Greek, Keto, Low Carb, Mediterranean

Keyword keto chicken salad bowl, keto greek salad, low carb salad bowl, meal prep salad, Mediterranean keto

Prep Time 20

Cook Time 10

Total Time 30

Servings bowls

Calories 520kcal

Equipment

Cutting board
Chef's knife
large mixing bowl
small bowl or jar with lid
tongs or salad servers
skillet or grill pan (for protein option)

Ingredients

For the Greek salad bowls

2 medium English cucumbers cut into bite-size half-moons
2 medium red bell peppers cored and chopped into bite-size pieces
1 small red onion very thinly sliced
1 cup grape tomatoes halved, use less for stricter keto
3/4 cup pitted Kalamata olives drained and halved
1 cup feta cheese crumbled
4 cups romaine lettuce chopped, or mixed low-carb salad greens

Optional protein

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into large chunks, or substitute salmon or shrimp
1 tablespoon olive oil for cooking protein
1 teaspoon dried oregano for seasoning protein
1 teaspoon garlic powder
1 teaspoon sea salt for seasoning protein, divided as needed
1/2 teaspoon black pepper

For the lemon oregano dressing

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice or red wine vinegar
1 teaspoon red wine vinegar optional, for extra tang if using mostly lemon juice
2 teaspoons dried oregano rubbed between fingers to release flavor
1/2 teaspoon sea salt or to taste
1/4 teaspoon black pepper or to taste

Instructions

Prepare all vegetables by chopping the cucumbers and bell peppers, thinly slicing the red onion, halving the grape tomatoes, and chopping the romaine, then set them aside in a large mixing bowl or in separate containers if meal prepping.
Add the Kalamata olives and crumbled feta cheese to the vegetables, keeping components in separate sections of the bowl if you prefer to assemble individual portions later.
If using protein, pat the chicken pieces dry with paper towels, then toss them with olive oil, dried oregano, garlic powder, salt, and black pepper until evenly coated.
Heat a skillet or grill pan over medium to medium high heat, add the seasoned chicken, and cook until golden brown and cooked through, turning as needed, then set aside to rest and keep warm.
To make the dressing, whisk together the extra-virgin olive oil, lemon juice, optional red wine vinegar, dried oregano, sea salt, and black pepper in a small bowl, or shake them together in a jar with a tight lid until emulsified.
Taste the dressing and adjust salt, pepper, or acidity to your preference, adding a splash more lemon juice or vinegar if you like it brighter.
For immediate serving, add the chopped romaine to the vegetable mixture, drizzle with enough dressing to lightly coat, and toss gently until the vegetables are evenly dressed.
Slice or cube the cooked chicken into bite-size pieces and add it to the salad bowl, or portion it separately so each person can add their desired amount of protein.
Divide the salad mixture among four serving bowls, top each with equal portions of chicken and any extra feta or olives, and spoon additional dressing over the top if desired for extra richness and flavor.
For meal prep, store the chopped vegetables, cooked protein, feta and olives, and dressing in separate airtight containers in the refrigerator, then assemble and dress bowls just before serving to maintain crispness and the best texture.

Notes

To keep carbs strictly keto, measure tomatoes carefully and reduce the portion if you need even fewer net carbs per serving. For variety, swap the chicken for grilled salmon fillets or sautéed shrimp, keeping cooking times appropriate for each protein. If you prefer, serve the salad over extra chopped romaine and reduce tomatoes slightly to stretch the volume without adding many carbs. The dressing will keep in the refrigerator for up to one week; let it come to room temperature and shake well before using. For dairy-free or paleo variation, omit the feta and add diced avocado right before serving for creaminess and healthy fats.

Nutrition