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Keto Salads

Greek Salad

This vibrant Greek salad is a staple in my kitchen when I crave something crisp yet satisfying. It's packed with artichokes, olives, and feta, all tossed in a zesty lemon-oregano dressing. Perfect as a light lunch or a side for grilled meats, it captures Mediterranean sunshine in every bite.

15 min Prep time 0 min Cook time 15 min Total time 4 Servings 320 Calories
Greek Salad

Ingredients

  • (14 oz) can artichoke hearts, drained and quartered
  • large cucumber, peeled and sliced
  • medium tomatoes, cut into wedges
  • yellow bell pepper, thinly sliced
  • small sweet onion, halved and sliced
  • (3.25 oz) can ripe black olives
  • tablespoons avocado oil
  • tablespoons white wine vinegar
  • teaspoons dried oregano
  • teaspoon grated lemon peel
  • /2 cup crumbled feta cheese
  • cups mixed salad greens

Instructions

  1. Step 1

    Start by gathering all your prepared vegetables in a large serving bowl—artichoke hearts, cucumber, tomato wedges, bell pepper strips, onion slices, and olives. In a separate small bowl, whisk together the avocado oil, white wine vinegar, dried oregano, and lemon peel. I always season the dressing with a pinch of salt and pepper at this stage. Pour the dressing over the vegetables and stir gently to coat everything evenly. Let the mixture sit for about 30 minutes so the flavors can marry

  2. Step 2

    the marinating time truly makes a difference. Just before serving, add the salad greens to the bowl and toss to combine. Sprinkle the crumbled feta cheese over the top. This salad is best enjoyed fresh, but you can prepare the marinated vegetables ahead and add the greens later.

Chef's Tip

I often swap black olives for Kalamata olives—their brininess deepens the flavor. For an even heartier keto meal, grill some halloumi slices and tuck them among the greens just before serving.

Storage Tips

Store leftover salad (without greens) in an airtight container in the fridge for up to 2 days. Add fresh greens when ready to eat; the marinated veggies taste even better the next day.

Variation Tips

Add grilled chicken or shrimp for extra protein. Swap the yellow bell pepper for roasted red peppers and use red wine vinegar instead of white wine vinegar for a deeper tang.

Frequently Asked Questions