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Keto Salads

Greek Salad III

There’s something about a classic Greek salad that just hits the spot, especially on a warm day. This keto-friendly version skips the traditional high-carb ingredients but keeps all the crisp vegetables, tangy feta, and briny olives you love. It’s the perfect quick lunch or side for grilled meats, and the homemade dressing is so simple, you’ll never go back to bottled.

15 min Prep time 0 min Cook time 15 min Total time 4 Servings 190 Calories
Greek Salad III

Ingredients

  • roma tomatoes, chopped
  • green bell pepper, sliced
  • small English cucumber, chopped
  • small onion, chopped
  • /4 cup sliced black olives
  • ounces tomato basil feta cheese, crumbled
  • /4 cup olive oil
  • teaspoon red wine vinegar
  • teaspoon lemon juice
  • clove garlic, minced
  • /2 teaspoon dried oregano
  • salt and pepper to taste

Instructions

  1. Step 1

    Start by preparing all your vegetables. I like to chop the tomatoes into bite-sized pieces, slice the bell pepper and cucumber, and finely dice the onion. Combine them in a large salad bowl along with the sliced black olives. For the dressing, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, and dried oregano. Season generously with salt and pepper. Let the dressing sit for about an hour to let the flavors meld—give it a stir every now and then. When you're ready to serve, pour the dressing over the salad, sprinkle the crumbled tomato basil feta on top, and toss everything gently to coat. The feta adds a creamy, tangy note that pairs perfectly with the crisp vegetables. This salad is best enjoyed fresh, but you can easily prep the veggies ahead and dress right before eating. Serve as a light lunch or a vibrant side to grilled chicken or lamb.

Chef's Tip

For extra flavor, I like to marinate the chopped onions in the lemon juice for 10 minutes before adding them to the salad—it takes away the harsh bite and infuses a subtle citrus note that makes all the difference.

Storage Tips

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to a day. Keep the dressing separate if you want to avoid soggy veggies, and simply toss before eating.

Variation Tips

Add grilled chicken or shrimp to turn it into a hearty main course. For a dairy-free version, omit the feta and add extra olives and a sprinkle of nutritional yeast for a cheesy flavor. You can also swap the red wine vinegar for apple cider vinegar if that's what you have on hand.

Frequently Asked Questions