This salad combines chopped romaine lettuce with cucumber, cherry tomatoes, and red onion for a crisp vegetable base. The ingredients are tossed with Kalamata olives and cubed feta cheese before being finished with a dressing of olive oil and lemon juice. The result is a vibrant salad made with simple ingredients.

About This Recipe

To prepare the salad, the fresh vegetables are sliced and combined in a large bowl to ensure a consistent distribution of color and texture. The dressing is whisked separately using extra virgin olive oil and dried oregano to allow the herbal notes to infuse the oil before it is drizzled over the greens. It is important to toss the mixture gently just before serving to maintain the structure of the feta and the crunch of the cucumbers.

The flavor relies on the contrast between the briny Kalamata olives and the creamy, salty profile of the feta cheese. Using lemon juice in the dressing provides a sharp acidity that balances the richness of the olive oil and highlights the natural sweetness of the cherry tomatoes. Since the red onion is sliced thinly, it provides a subtle bite that complements the earthy aroma of the dried oregano.

This salad works well for lunch or dinner and can be prepared ahead of time by keeping the dressing separate until service. It’s easy to customize the bowl by adding grilled chicken for a heartier version or incorporating roasted red peppers for extra sweetness. This dish is best served chilled, providing a refreshing and structured meal that emphasizes classic Mediterranean combinations.

---

Why You’ll Love This Recipe

• Fresh, colorful, and vibrant
• Naturally low-carb and keto-friendly
• Ready in just 10 minutes
• Works as a side dish or light main meal
• Mediterranean flavors with simple ingredients

---

What You’ll Need for This Keto Greek Salad

• 4 cups chopped romaine lettuce (or mixed greens)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 small red onion, thinly sliced
• 1/2 cup Kalamata olives
• 3/4 cup feta cheese, cubed or crumbled
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Salt & pepper, to taste

---

Step-by-Step Preparation

1. In a large salad bowl, add lettuce, cherry tomatoes, cucumber, onion, and olives.
2. Add feta cheese on top.
3. In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper.
4. Drizzle dressing over salad and toss gently to combine.
5. Serve immediately, garnished with extra oregano if desired.

---

FAQ

• Can I make this salad ahead of time?
  Yes, just keep the dressing separate until ready to serve.
• Can I use black olives instead of Kalamata?
  Yes, but Kalamata olives provide the most authentic flavor.
• Can I add protein?
  Absolutely—grilled chicken, shrimp, or salmon are great options.
• Is this salad dairy-free?
  You can omit the feta or replace it with a dairy-free alternative.

---

Variations & Substitutions

• Add roasted red peppers for sweetness
• Swap romaine for spinach or arugula
• Use goat cheese instead of feta
• Add avocado for extra creaminess

---

Serving Suggestions

• Pair with grilled chicken, lamb, or fish
• Serve as a refreshing side at summer barbecues
• Enjoy as a light lunch with keto flatbread
• Make it a main dish by topping with protein

---

---

Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Mediterranean Chicken Salad Bowl
• Greek Chicken Bowls

New keto recipes are added every week — check back often for more low-carb inspiration!