Keto Traditional Greek Salad

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    15 min

Keto Traditional Greek Salad

If there were an ultimate Keto Traditional Greek Salad, this would be it. Crispy, cool, diced cucumbers are combined with diced Roma tomatoes, crumbled feta cheese, sliced Kalamata olives, diced green bell peppers, and creamy diced avocados. The entire salad is tossed with a delicious lemon vinaigrette made with extra virgin olive oil (use a good brand because the taste is wonderful), dried oregano, parsley, and dill.

Do I have to use dried herbs?

While fresh herbs are always better in most cases, dried herbs have their place and offer a slightly different experience. If you have fresh herbs on hand, use them, but dried herbs are practical for most occasions and equally delicious if you decide to use fresh herbs, triple the amount listed in the recipe.

How should I cut the vegetables?

It would be best to dice all the vegetables at the same size for the best overall appearance of the final salad and ultimate eating experience. You will love this versatile and easy Keto side dish. Feel free to substitute the Roma tomatoes for halved cherry tomatoes. However, these varieties are excellent because they are less watery.

How should I prepare the garlic for the dressing?

Grating garlic on a Microplane yields the best flavor because it helps distribute the garlic throughout the vinaigrette, but if this is not an option for you, mince the garlic very fine instead.

Serving suggestions

Serve this beautiful, low-carb salad with a dish like Keto Lemon Chicken Thighs https://www.carbmanager.com/recipe/keto-lemon-chicken-thighs-with-capers.

  • Net Carbs

    3.8 g

  • Fiber

    2.2 g

  • Total Carbs

    5.6 g

  • Protein

    2.2 g

  • Fats

    14 g

152 cals

Keto Traditional Greek Salad

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Cucumber, Raw, With Peel

    Cucumber, Raw, With Peel

    1 pound

  • Tomato Raw (includes Cherry, Grape, Roma)

    Tomato Raw (includes Cherry, Grape, Roma)

    4 roma

  • Feta Cheese

    Feta Cheese

    4 ounce

  • Avocado

    Avocado

    1 each

  • Red Onion

    Red Onion

    ¼ large

  • Pitted Kalamata Olives by Mezzetta

    Pitted Kalamata Olives by Mezzetta

    20 olives

  • Green Bell Pepper

    Green Bell Pepper

    1 large - 3" diameter x 3 3/4"

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    ½ cup

  • Lemon Juice

    Lemon Juice

    ½ cup

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    1 tsp

  • Garlic, Fresh

    Garlic, Fresh

    1 clove

  • Oregano, Dried

    Oregano, Dried

    1 teaspoon

  • Parsley, Dried

    Parsley, Dried

    ½ teaspoon

  • Dill Weed, Dried

    Dill Weed, Dried

    ½ teaspoon

Recipe Steps

steps 3

15 min

  • Step 1

    Begin by preparing all the vegetables for the salad. Dice the cucumber into a ½” x ½” cube. You do not need to remove the seeds from the cucumber unless the seeds are too large and fibrous. If you remove the seeds make sure the amount of cucumber still weighs one pound without seeds. Match the other vegetables to this size by cutting them roughly the same. Dice the tomatoes, do not remove the seeds. Slice the red onion by first cutting off both ends. Then slice the onion in half and remove the skin. Slice each half onion lengthwise and then use one of the sections by slicing them into short julienned pieces. Drain and slice the kalamatas in half. Slice an avocado in half, remove the seeds and skin. Then dice the avocado into cubes. Slice the flesh off the green bell pepper and then cut each section into a ½” x ½” dice as well. Place all the chopped vegetables into a large mixing bowl and set aside.
    Step 1
  • Step 2

    In the meantime, prepare the vinaigrette by combining the olive oil, lemon juice, kosher salt, grated garlic clove, dried oregano, dried dill and dried parsley. Whisk it well to combine and pour it over the entire salad.
    Step 2
  • Step 3

    Toss the salad and serve immediately, if not store in the refrigerator for up to one day covered tightly with plastic wrap.
    Step 3

Comments 10

  • FabulousRadish574906

    FabulousRadish574906 3 months ago

    I make this salad often because it's so good and healthy. Occasionally I chop up baby spinach to add and/or add some anchovy paste to the dressing.

    • RousingCauliflower551797

      RousingCauliflower551797 6 months ago

      I made this for a gathering and it turned out perfectly! My pick husband loved it too.

      • Janie

        Janie 2 years ago

        What is the problem? The salad is made for 12 but it is only 3.8 carbs per bowl. Looks right with me.

        • SuperKale343307

          SuperKale343307 2 years ago

          To much lemon it overpowered everything. If I make it again I’ll use a few drops.

          • melaniebuchanan19720607

            melaniebuchanan19720607 2 years ago

            This dish really is not keto friendly but I did make it to try it and it’s very good. It would make a great dish for a gathering.

            • Dbenv

              Dbenv 2 years ago

              It says above that makes 12 bowls so the nutrition is for just the 1 :)

            • hp

              hp 2 years ago

              yeah I hope those numbers are off because the salad looks good but is like two and a half over my carb limit FOR THE ENTIRE DAY

            • SuperKale343307

              SuperKale343307 2 years ago

              It says keto friendly. Why do you say it isn’t?

            • AmazingRadish710875

              AmazingRadish710875 2 years ago

              I’m new to Keto diet. I thought everything that they give you to eat, was meant to be Keto friendly.

          • SuperKetone631573

            SuperKetone631573 3 years ago

            Loved this salad