This traditional low-carb keto greek salad will be your new favorite summertime keto side dish! Requiring only 10 minutes, 6 simple ingredients, and a no-fuss dressing, it's refreshing and delicious.
This is the ultimate summertime salad! Gardens and markets are full of fresh, homegrown tomatoes, bell peppers, and crisp cucumbers.
This Traditional Low-Carb Greek salad recipe showcases these veggies - with no greens required!
It's a simple but deliciously healthy recipe that only takes 10 minutes, 6 simple ingredients, and a no-fuss dressing.
Or if you're looking for more low-carb sides, check out these skillet green beans, roasted asparagus, and this beet salad with goat cheese from Urban Farmie 👍
Frequently asked questions
Yes, greek salads are keto, low-carb, and gluten-free coming in at only 3 net carbs per cup! And, depending on the salad dressing you use, it can also be made whole30 and paleo.
While some places may include lettuce, traditional Greek salads do not contain lettuce.
Yes! There's nothing wrong with serving this recipe over lettuce. You may just need to add a bit more dressing.
Horiatiki salad is a traditional Greek salad consisting of cucumbers, tomatoes, feta, red onion, green bell pepper, and olives. Horiatiki is known as a 'peasant salad' or 'village salad' and does not include lettuce.
Ingredients
Here are the traditional Low-Carb Greek salad ingredients:
- Tomatoes - I recommend cherry tomatoes because they release less water into the salad than larger tomatoes.
- Cucumbers - I prefer English cucumbers because they have small seeds, thin skin, and a sweet flavor.
- Pittled Kalamata Olives - These are my olives of choice and are commonly used in Greek food, but you can use black olives if you prefer.
- Red Onion - If you don't like red onion simply leave it out. I don't recommend using another type of onion as it will change the flavor. If you want to take the edge off of the red onion, simply soak the cut onion for a few minutes in a small bowl of ice water with a tablespoon or so of vinegar.
- Feta - Traditional Greek salads use a block of feta cheese cut into cubes, however, feel free to use crumbled feta if you prefer.
- Green Bell Pepper - Green bell pepper is the traditional ingredient, but you can use any color of bell pepper you have on hand.
- Keto Greek Dressing - Super quick, easy, and only uses a handful of basic ingredients.
- Fresh Mint - Optional, for garnish. Don't use dried mint, it just won't be the same!
Easy instructions
Step #1: Prepare the salad dressing and set it aside.
The dressing is quick, easy, and is a simple combination of avocado or olive oil, red wine vinegar, sea salt, and spices.
Step #2: Chop the veggies. In a large mixing bowl, combine the tomatoes, cucumber, onion, bell pepper, and olives.
💭TIP: If you want to take the edge off of the red onion, simply soak the cut onion for a few minutes in a small bowl of ice water with a tablespoon or so of vinegar.
I like to leave the olives whole, cut the cherry tomatoes in half, the cucumbers into small half-moons, the onion in thin half half-moons, and bell pepper into ½-inch pieces.
Or, if you want to be extra fancy with the bell pepper, cut off the top, pull out the core, then cut it into rounds.
Note: I added the feta with the veggies in the picture above, but it actually stays together better if you add it after tossing the chopped veggies and dressing.
Step #3: Drizzle with Greek Salad Dressing and lightly toss to combine (do NOT overmix!). Add the blocks of feta and lightly toss to combine.
Serve with a sprinkle of sea salt and oregano, if desired.
Storage instructions
- Store: This low-carb Greek salad is best served fresh but leftovers can be stored, tightly covered, in the refrigerator for up to two days.
- Meal Prep: Store the ingredients in separate containers, or at least undressed, in the refrigerator for up to 1 day. Add the dressing and lightly toss just before serving.
How to serve
This keto side dish is a perfect complement to just about any chicken, fish, or lamb recipe. But here is what I prefer to serve it with for a complete keto Greek dinner:
- Greek Chicken
- Tzatziki Sauce
- Keto Dinner Rolls or Pita Bread with Hummus
And here are some low-carb dessert options:
Or if you're looking for more salad recipes, I think you'll love this Strawberry Feta Salad from Call Me PMC, and this Zucchini Pasta Salad and Keto Strawberry Pretzel Salad from My Life Cookbook!
Top tips
- If you want to take the edge off of the red onion, simply soak the cut onion for a few minutes in a small bowl of ice water with a tablespoon or so of vinegar.
- If you want to be extra fancy with the bell pepper, cut off the top, pull out the core, then cut it into rounds.
- Be careful not to overmix, the salad is meant to be handled lightly.
- Traditionally, this recipe uses a block of feta cut into cubes, but feel free to replace it with ½ to 1 cup of crumbled feta if you prefer.
If you've tried this Low-Carb Keto Greek Salad please let me know what you think in the comments below 👇
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Low-Carb Keto Greek Salad
Ingredients
- ½ Cup Keto Greek Salad Dressing - + more to taste
- ½ Medium (around ½ cup after chopping) Red Onion
- 10 oz (around 1 ½ cups after chopping) Cherry Tomatoes
- 1 Medium Cucumber
- 1 Medium Green Bell Pepper - cored
- ½ Cup Pitted Kalamata Olives
- 5 oz Block Feta Cheese
- Fresh Mint - optional, for garnish
Instructions
- Prepare salad dressing and set it aside.
- Cut the red onion in half, then into thinly sliced half-moons. (If you want to take the edge off of the red onion, simply soak the cut onion for a few minutes in a small bowl of ice water with a tablespoon or so of vinegar before adding it to the salad.)
- Cut the cherry tomatoes in half.
- Cut the cucumber in half lengthwise, then slice into ¼ - ½" halves.
- Cut the bell pepper into thin slices or rounds. To cut into rounds, cut off the top, take out the core, then cut round slices.
- Add the tomatoes, cucumber, bell pepper, olives, and red onion to a large bowl.
- Add the salad dressing and very lightly toss to combine (do NOT overmix!).
- Chop the feta into ½ inch cubes. Add to the salad and lightly toss to combine. Serve with an extra sprinkle of sea salt and oregano if desired.
Add Your Own Notes
Notes
- Traditionally, this recipe uses a block of feta cut into cubes, but feel free to replace it with ½ to 1 cup of crumbled feta if you prefer.
- Traditional Greek Salads do not contain lettuce but feel free to serve this over lettuce if you prefer. You may just need to serve it with a bit more dressing.
- Store: This low-carb Greek salad is best served fresh but leftovers can be stored, tightly covered, in the refrigerator for up to two days.
- Meal Prep: Store the ingredients in separate containers, or at least undressed, in the refrigerator for up to 1 day. Add the dressing and lightly toss just before serving.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
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