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. What we don’t sacrifice is flavor! This side dish is vibrant, stunning, and oh-so-delicious!
Looking for a delicious and healthy keto salad recipe?
This Greek salad is perfect for you! It is loaded with fresh vegetables tossed with a delicious vinaigrette.
This salad is perfect for a quick lunch or as a side to dinner.
Give it a try and you will be hooked!
Ingredients for Making Low Carb Greek Salad
- Olive Oil: This is the time to pull out your best olive oil as it will have a huge impact on the richness of the dressing.
- Vinegar: I use red wine vinegar. Apple cider vinegar or white wine vinegar are also great options.
- Lemon Juice: Freshly squeezed lemon juice has the most flavor. Bottled will work in a pinch.
- Mustard: I used Dijon mustard, but brown mustard could also be used.
- Oregano: If you have fresh oregano, it is a nice addition, but certainly not necessary. Dried works just fine.
- Salt and pepper: Adjust to your liking.
- Lettuce: I recommend using romaine lettuce here. Butter lettuce or even iceberg could be used. (Because, hey, lettuce isn’t traditional in Greek salad so why not use what you have on hand?)
- Cucumber: Remove the seeds before chopping.
- Tomatoes: I love tomatoes, but the carbs can add up quickly. Feel free to use more if you are not keto and just looking for a low-carb keto salad. Either cherry tomatoes or grape tomatoes work in this keto greek salad recipe.
- Feta: I find that a chunk of feta in its brine has much more flavor than a container of crumbled feta.
- Olives: You can use whatever type of olive you prefer. I like good quality kalamata olives here.
Tips & Tricks
- You can make the salad and dressing ahead of time, but wait to toss it until just before serving.
- Since we are getting creative with our keto vegetable salad, 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.
This keto cold salad is pretty spectacular and just the right match for Keto Salmon, Grilled Lamb Kebabs, Grilled Mahi Mahi, or Keto Lamb Meatballs. For a keto vegetarian meal, pair it with Keto Halloumi Fries.
Frequently Asked Questions
The dressing used for Greek salad is a key factor to consider.
Make sure you use a Greek salad dressing that is keto-friendly.
Additionally, if you're eating a typical Greek salad with lots of fresh vegetables and cheese, it's possible that you could go over your net carb allowance. Tomatoes and onions, in particular, are high in carbs and easy to overdo.
We’ve adjusted this recipe from the traditional salad, to create a well-balanced Greek salad that can be an enjoyable part of any keto diet.
Many people believe that a Greek salad must contain lettuce, but this is actually not the case.
The classic Greek salad, also known as horiatiki, is made with tomatoes, cucumbers, onions, feta cheese, Kalamata olives, and seasoned with olive oil and vinegar. Lettuce is not typically included in this dish.
As with many low-carb salad recipes, we’ve made adjustments to keep our carbs in check. As such, we’ve added lettuce here.
Traditional Greek dressing is often made with olive oil and vinegar or lemon juice, which are both generally considered keto-friendly ingredients. However, some dressings may add sugar, gluten, or other non-keto ingredients, so it's important to read the label carefully.
The answer is yes! Olives are a great source of healthy fats. In fact, much of the calories in olives come from fat. They also contain a fair amount of protein and very few carbs.
One ounce (28 grams) of olives contains 2 grams of carbs, 7 grams of fat, and 1 gram of protein. It also contains about 1 gram of fiber. This makes them a perfect fit for a keto diet. (Actual nutrition depends on the variety; always check your label.)
Olives are also high in antioxidants and contain compounds that may protect against the risk of heart disease. So, not only are olives keto-friendly, but they offer health benefits as well.
Tools Needed to Make Keto Greek Salad
As an amazon associate, I earn from qualifying sales.
- Blender or Immersion Blender and Mason Jar
- Large Bowl
The dressing may be stored in a sealed container in the refrigerator for up to ten days. If you are planning on storing the dressing more than a few days, dried oregano will hold up better than fresh.
Untossed salad ingredients may be stored in the fridge for up to two days.
How to Make Greek Salad Keto
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.
More Keto Salad Recipes
- Looking for a quick and easy keto lunch idea? This keto egg salad is perfect! Plus, it's a great way to use up any leftover eggs. Egg salads don’t get any better than this.
- The keto broccoli salad is a delicious and healthy side dish that is perfect for any occasion. This salad is easy to make and is sure to please everyone at the table.
- Looking for a delicious and healthy keto taco salad recipe? Look no further! This recipe is easy to follow and is sure to be a hit with your family and friends. Featuring flavorful ingredients, this dish is perfect for anyone on a ketogenic diet.
- Are you looking for a delicious and healthy way to enjoy your spinach? Try this keto spinach salad! It is packed with flavor, and it is perfect for a quick and easy side.
Keto Greek Salad
- 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
- 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
- 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.