Keto Greek Salad

Modified: Sep 9, 2026 · Published: May 4, 2022 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.

Close up photo of keto Greek Salad garnished with dill with a bowl of crushed red pepper flakes sitting next to it.

Ingredient Notes

Overhead photo of a red bowl of lettuce, dijon, lemon juice, vinegar, oil, seasonings, cucumber, tomato, olives, and feta.

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.

A mason jar with dijon, lemon juice, vinegar, oil, and seasonings.

Greek salad dressing mixed together in a mason jar.

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.

Greek salad dressing being blended in a jar.

A bowl with lettuce, olive, cucumber, feta, and tomato with a mason jar of Greek salad dressing sitting next to it.

Overhead photo of a rustic bowl of keto Greek salad surrounded by small dishes of olives, lemons, crushed red pepper flakes, tomato, and salt.

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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

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.
Process in your blender, or use an immersion blender to combine.
In a large bowl combine the lettuce, cucumber, tomatoes, feta, and olives.
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

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.

Ingredient Notes

Tips & Tricks