Modified: · Published: by Wendy Polisi · 1 Comment
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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.
Ingredient Notes
- Vinegar: I use red wine vinegar. Apple cider vinegar or white wine vinegar are also great options.
- Tomatoes: Each serving lands at about 4.2g net carbs. Tomatoes are the one ingredient to watch here. They’re where the carbs creep up, which is why this version keeps them light and adds lettuce.
- Feta: I find that a chunk of feta in its brine has much more flavor than a container of crumbled feta.
Tips & Tricks
- You can make the salad and dressing ahead of time, but wait to toss it until just before serving.
- Since this is a loose interpretation of a greek salad to keep it keto, 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.
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- Blender or Immersion Blender and Mason Jar
- Large Bowl
Step by Step
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.
Keto Greek Salad with Homemade Dressing
If you’re looking for a light salad option that still packs plenty of flavors, this keto greek salad is perfect for you! Featuring fresh vegetables and a delicious greek dressing, it’s perfect for a summer lunch or dinner.
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: American, Greek
Keyword: salad
Servings: 4
Calories: 209.89kcal
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Ingredients
Salad
- 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
Instructions
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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.
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Process in your blender, or use an immersion blender to combine.
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In a large bowl combine the lettuce, cucumber, tomatoes, feta, and olives.
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Toss with the dressing and serve immediately.
Notes
Storage
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.
Nutrition
Calories: 209.89kcal | Carbohydrates: 6.52g | Protein: 4.28g | Fat: 19.2g | Saturated Fat: 4.58g | Polyunsaturated Fat: 1.75g | Monounsaturated Fat: 11.73g | Cholesterol: 16.69mg | Sodium: 660.74mg | Potassium: 339.58mg | Fiber: 2.29g | Sugar: 2.82g | Vitamin A: 4473.86IU | Vitamin C: 15.47mg | Calcium: 133.83mg | Iron: 1.32mg
About Wendy Polisi
Wendy Polisi is a recipe developer, food photographer, and author of five cookbooks, including The Easy Low Carb Cookbook and The Ultimate Keto Air Fryer Cookbook. As a single mom of three, she knows dinner has to be fast, real, and satisfying. On Kicking Carbs, she shares low-carb and keto recipes made from scratch. Comfort food that fits your goals without tasting like a compromise.
