Keto Greek Salad with Feta (Fresh Low-Carb Side or Main Dish)

This is the salad I make when I want something fast that still feels like a real dish, not a pile of lettuce. This keto Greek salad skips the lettuce entirely and leans on cucumber, tomato, and a block of feta instead.

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I leave the feta whole instead of crumbling it in. It holds together better on the plate and gives you a real bite of cheese instead of scattered crumbs lost in the vegetables.

This works as a side next to something grilled, or top it with chicken or shrimp and call it dinner.

Chef Jenn’s Take on Greek Salad with Feta

Most keto Greek salads reach for a bottled Greek dressing, and most bottled Greek dressings have sugar and thickeners hiding in the ingredient list. You end up with a salad that tastes more like sweetened vinegar than the real thing.

This one does not need a bottle at all. Good olive oil and red wine vinegar are the whole dressing, and that is genuinely enough once you have fresh vegetables and real feta doing the actual work. I keep the feta as a solid block instead of crumbling it into the bowl, then drizzle it separately with oil and oregano right before serving.

Tomatoes come up a lot in questions about this one. Yes, tomatoes carry more carbs than most keto vegetables, so if you are running a strict day, cut the portion back or leave them out and add more cucumber or pepper instead. A pint of grape tomatoes across six servings is not going to derail anything.

What You’ll Love About Greek Salad with Feta

• It comes together in 15 minutes with almost no cooking, which makes it the easiest thing on the table on a night you do not want to fuss.
• Leaving the feta whole instead of crumbled means you actually get a real bite of cheese instead of scattered bits lost in the vegetables.
• It works as a side dish or a full meal, since topping it with grilled chicken or shrimp turns it into dinner without any extra work.

Ingredients

• Tomatoes – Use the freshest, ripest tomatoes you can get!
• Cucumbers – I like to use English cucumbers because you can eat the skin and they add so much color.
• Olives – Your favorite pitted olives are fine or go traditional with Kalamata olives.
• Red onion
• Green bell pepper – Green pepper is traditional, but use what you’ve got!
• Feta
• Dried oregano – Or use fresh oregano.
• Extra virgin olive oil – Use the good stuff!
• Red wine vinegar

How To Make Easy Greek Salad

Scroll down for the full recipe card with exact measurements and printable instructions.

Combine the cucumber, tomatoes, bell pepper, red onion, and olives in a large bowl. Whisk the olive oil with the red wine vinegar and a pinch of salt, then pour it over the vegetables and toss to coat.

Transfer the salad to a serving bowl and nestle the whole block of feta right on top instead of crumbling it in.

Drizzle the feta with a little more olive oil and scatter the oregano over the top. Serve right away, or chill it if you’re making it ahead.

Make It A Meal

This salad works as a side or the base for a full meal, depending on what else is on the table. Top it with my Oven Roasted Peruvian Chicken or my Air Fryer Chicken Tenders for a protein that turns this into dinner.

For a second Mediterranean-leaning side on the table, I also serve it alongside my Keto Caprese Salad.

Storage

With all these fresh veggies, the salad won’t freeze well. But the good news is that you can keep this salad tightly covered in the fridge for 3-4 days and it’ll be just fine!

Frequently Asked Questions

WANT EVEN MORE EASY KETO RECIPES?

I’m always in the kitchen creating new recipes, and while some of them are big hits, I get some misses, too. But these are some of my favorite all-time recipes:

• Thick and luscious Salmon Chowder
• Grilled veggies – I love how versatile this recipe is!
• This amazing cauliflower dish
• Meaty sausage Parmigiana