Greek Salad Recipe

This traditional Greek Salad Recipe is so easy and delicious to make. It's healthy and chock full of fresh chopped veggies, tangy olives, creamy feta cheese, and a very tasty homemade tangy greek salad dressing. Make it a meal-in-one by adding diced chicken, lamb, pork, or beef. Bonus: it's low-carb keto and gluten-free! Let's make it!

You'll Love This Low Carb Keto Greek Salad

"One of my all time favorite salad recipes. This is an easy Greek Salad recipe, with fresh chopped veggies and delicious homemade dressing, it is very healthy and light-tasting." -Kori

It's Easy. 10 minutes to prepare this very tasty and easy salad! The flavors are best if you refrigerate for at least two hours before servings, but if you're in a hurry, you can eat right away.

So Tasty. I've always loved traditional Greek salad. The vinaigrette dressing tossed with fresh veggies, cheese, and olives is the perfect combination of flavors and textures with the crispiness of veggies.

A healthy low carb keto Greek salad. This recipe is gluten-free, low carb, keto, and has no added sugar. If you're following the Mediterranean diet, this salad will work perfectly!

Traditional Greek Salad Ingredients

Here are the ingredients you'll need to make this delicious salad recipe!

Greek Salad Ingredients

• Green Bell Peppers
• English Cucumber (also called a Hot House Cucumber) - an English cucumber has fewer juices, so it will help to keep your salad from getting too runny.
• Roma Tomatoes - roma tomatoes have less liquid in them. You can also halve cherry tomatoes.
• Red Onions
• Pitted Kalamata Olives - I prefer whole pitted Kalamata olives. You can also use black olives or even sliced olives (of either variety).
• Feta Cheese - I typically use block feta, then cut it into bite-sized pieces. You can also use the creamy crumbled feta cheese, but you won't get those nice bite-size pieces that are a classic part of this salad.

Greek Salad Dressing Ingredients

• Extra Virgin Olive Oil
• Red Wine Vinegar
• Garlic Cloves
• Oregano - use dried or fresh
• Dill - use dried or fresh
• Kosher Salt
• Freshly Ground Black Pepper

For full recipe ingredient amounts, see the recipe card at the bottom of the post.

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Best Greek Salad Variations

Here are several delicious ways you can customize this salad:

• Make this a Greek pasta salad by adding about 2 cups of cooked and cooled pasta. Tiny orzo pasta would also be great!
• Make this a full meal by adding cooked diced chicken, lamb, beef, or pork. I like to double the dressing and then use half as a marinade. Grill, bake, or cook on your stovetop.
• Fresh lemon juice may be used in place of red wine vinegar.
• Use any color of bell peppers you like.
• Use a sweet onion in place of the red onion.
• Play around with different types of herbs and vinegars to give it your own unique spin.
• Substitute any favorite olive that you like - pitted or otherwise. Whole or sliced.
• Add fresh diced avocado.
• If you don't feel like making my the recipe dressing you can buy a favorite store-bought dressing instead.

How To Make a Greek Salad

This really is a simple salad to toss together! Here's how to make this traditional Greek salad recipe:

1. Toss olive oil, red wine vinegar, garlic, oregano, dill, salt, and pepper into a small bowl and mix. (Tip: The salad dressing can be made ahead of time - or used immediately.)

2. Add bell pepper, cucumber, tomatoes, onion, olives, and cheese to a large bowl. 

3. Pour the dressing over the top of the salad.

4. Toss all the ingredients together.

5. Cover and refrigerate for a few hours to blend flavors.
6. Adjust salt and pepper as needed. Serve and enjoy!

How To Serve This Recipe for Greek Salad

• This is the perfect salad to take to a cookout or potluck, as it keeps so well. You can easily double or triple the recipe as needed. Since it's best to make it ahead, it makes it all the more convenient.
• Because this is a zesty salad with bold flavors, I like to serve it with a simple grilled or baked chicken, pork, lamb, or beef.
• By the way, the salad dressing is really good as a marinade or just served over a fresh green salad. Yum.
• Gyro Burgers are the perfect thing to serve with Greek salad. These are seriously good burgers!

How To Store Keto Greek Salad

Store Greek salad in an air-tight bowl in the refrigerator for up to 2 days.

Top Tips For The Best Greek Salad

• I like using roma tomatoes because they aren't as juicy as other types. They help keep the salad from becoming too runny as it sits.
• Cut all of the vegetables and feta cheese into uniform bite-size pieces.
• You don't have to scoop the seeds and insides out of the cucumber, but it helps to keep the salad from becoming too runny.
• Make the salad a couple of hours before you serve to allow the flavors to blend.
• If the salad is too vinegary or tangy for your taste add a pinch of sugar or two. Add a little at a time. You can't take it out once it's in! For keto followers, make sure to use an Erythritol or other keto-friendly sugar substitutes.

Greek Salad Recipe FAQs

📖 The recipe.

Best Greek Salad Recipe

This traditional Greek salad recipe is tasty and easy to make - it's fresh and healthy and full of fresh veggies, cheese, and the BEST greek salad dressing. Make it a meal-in-one by adding diced chicken, lamb, pork, or beef.

4.65 from 62 votes

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Author Kori Butler

Prep Time 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Salads

Cuisine Greek

Servings 6 servings

Calories 255 kcal

Ingredients

  

1x2x3x

Salad

• ▢ 1 green bell pepper (cut into 1" pieces)
• ▢ ¾ English cucumber (hot house cucumber peeled, seeded, and quartered into 1" slices)
• ▢ 5 roma tomatoes (cut into 1" pieces)
• ▢ ¼ cup red onion (thinly sliced)
• ▢ ½ cup kalamata olives (whole and pitted)
• ▢ 8 ounces feta cheese (cut into ½" chunks)

Greek Salad Dressing

• ▢ ⅓ cup olive oil
• ▢ 3½ tablespoons red wine vinegar
• ▢ 2 cloves garlic (minced)
• ▢ 1½ teaspoons dried oregano (or 1½ tablespoons fresh)
• ▢ 1 teaspoon dried dill (or 1 tablespoon fresh)
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon pepper

Instructions

 

To Make The Dressing

• Toss olive oil, red wine vinegar, garlic, oregano, dill, salt, and pepper into a small bowl and mix together.

To Make The Salad

• Add bell pepper, cucumber, tomatoes, onion, olives, and cheese to a large bowl. Pour salad dressing over the top and mix ingredients. Season with additional salt and pepper to taste.
• Refrigerate 1 to 2 hours for the flavors to blend.

Video

Kori's Tips

• Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
• I like using roma tomatoes or cherry tomatoes because they aren't as juicy as other types of tomatoes which will help to keep the salad from becoming too runny.
• You don't have to take the seeds out of the cucumber, but I do it to keep the salad from being too runny.
• If you have time, you can make the dressing in advance and allow the flavors to blend. This dressing is also really good as a marinade or a simple salad dressing for a basic green salad. Yum.
• If the salad is too vinegary or tangy for your taste add a pinch of sugar or two. Add a little at a time. You can't take it out once it's in! For keto followers, make sure to use a sugar substitute.
• VARIATIONS: Add pasta to make this a Greek pasta salad. Use more or less of any ingredient you like. This salad is quite forgiving! Adjust seasoning before serving.

Nutrition

Calories: 255kcalCarbohydrates: 8gProtein: 6gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 14gCholesterol: 34mgSodium: 808mgFiber: 2gSugar: 3g

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