Quick Keto Greek Salad

This Quick Keto Greek Salad is a light, crunchy, and refreshing low-carb dish loaded with hydrating cucumbers, juicy cherry tomatoes, briny Kalamata olives, and creamy feta cheese. A simple dressing of extra virgin olive oil, fresh lemon juice, and oregano ties everything together with bright, tangy, herbaceous flavor while keeping macros strictly keto-friendly. Perfect as a quick side dish or a light lunch, this salad delivers satisfying healthy fats and a crisp–creamy texture contrast without any added sugars, grains, or high-carb ingredients.

Course Lunch, Salad, Side Dish

Cuisine Greek, Keto, Mediterranean

Keyword greek salad, keto salad, low-carb, no cook, quick, Vegetarian

Prep Time 10

Total Time 10

Servings servings

Calories 210kcal

Equipment

Cutting board
Sharp knife
large mixing bowl
Small bowl or jar
Salad tongs or large spoon

Ingredients

For the salad

2 cups cucumbers chopped into bite-size pieces, from about 1 large English cucumber
1 cup cherry tomatoes halved, use firm tomatoes
1/4 cup red onion thinly sliced
1/3 cup Kalamata olives pitted and halved
1/3 cup feta cheese crumbled

For the dressing

1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice about 1 small lemon
1 teaspoon dried oregano rubbed between fingers to release flavor
1/4 teaspoon sea salt or to taste
1/8 teaspoon black pepper freshly ground, or to taste

Instructions

Add the chopped cucumbers, halved cherry tomatoes, sliced red onion, and Kalamata olives to a large mixing bowl.
In a small bowl or jar, whisk or shake together the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper until the dressing is emulsified.
Pour the dressing over the vegetables and toss gently until everything is evenly coated.
Sprinkle the crumbled feta cheese over the dressed salad and toss lightly again or leave some feta on top for serving.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired, then serve immediately or chill for up to 1 hour before serving for a colder salad.

Notes

For the best crunch, keep the dressing separate if making this salad ahead and toss it with the vegetables just before serving. If raw red onion tastes too sharp, soak the slices in cold water for 5 to 10 minutes, then pat dry before adding to the salad. You can add extra protein such as grilled chicken, canned tuna, or boiled eggs on top to turn this into a complete keto meal without significantly changing the macros. Store undressed salad in an airtight container in the refrigerator for up to 3 days and dressed salad for up to 24 hours.

Nutrition