I have a soft spot for salads, and this Keto Greek Salad is a particular favorite. This recipe tips its hat to a traditional Greek salad in flavor, but we reduce the tomatoes and add chopped romaine lettuce to keep the carbohydrates low.
Looking for a delicious keto salad recipe?
This salad is perfect for a quick lunch or as a side to dinner.
Serve it with Keto Salmon, Grilled Lamb Kebabs, or Keto Lamb Meatballs. For a keto vegetarian meal, pair it with Keto Halloumi Fries.
Ingredient Notes
- Vinegar: I use red wine vinegar. Apple cider vinegar or white wine vinegar are also great options.
- Tomatoes: Each serving lands at about 4.2g net carbs. Tomatoes are the one ingredient to watch here. They're where the carbs creep up, which is why this version keeps them light and adds lettuce.
- Feta: I find that a chunk of feta in its brine has much more flavor than a container of crumbled feta.
Tips & Tricks
- You can make the salad and dressing ahead of time, but wait to toss it until just before serving.
- Since this is a loose interpretation of a greek salad to keep it keto, feel free to add additional toppings. Red onion, zucchini, or roasted bell peppers are great options.
- Want to add protein to make this a meal? Chicken or beef are both great options.
Tools Needed
This post contains affiliate links. As an amazon associate, I earn from qualifying sales.
- Blender or Immersion Blender and Mason Jar
- Large Bowl
Step by Step
See the recipe card below for the full instructions and measurements.
Keto Greek Salad Dressing
First, start by making your dressing.
Combine the olive oil, vinegar, lemon juice, mustard, oregano, salt, and pepper in a mason jar or blender. Blend in your blender or use an immersion blender to process the dressing until it is emulsified.
Put it Together
Combine the lettuce, cucumber, tomato, feta, and olives in a large bowl.
Toss with the desired amount of dressing and serve immediately.
Keto Greek Salad with Homemade Dressing
Ingredients
Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano or ½ tablespoon fresh chopped
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
Salad
- 4 cups chopped romaine lettuce
- 1 medium cucumber peeled, seeded, and chopped
- 10 cherry or grape tomatoes halved
- ½ cup crumbled feta cheese 2 ounces
- ¼ cup pitted and sliced kalamata olives
Instructions
- Make the dressing by combining the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper in a blender or mason jar.
- Process in your blender, or use an immersion blender to combine.
- In a large bowl combine the lettuce, cucumber, tomatoes, feta, and olives.
- Toss with the dressing and serve immediately.
Glen Burford says
Hi is Carbohydrates: 6.52g per serving?
Thanks