Greek Salad with Feta and Olives

Why This Is Strictly Keto

This salad is built entirely from low-carb vegetables, feta cheese, olives, and an olive oil-based dressing — no croutons, no sweetened dressing, no grains. Naturally fits within keto macros with healthy fats from the cheese, olives, and olive oil.

Ingredients

• 1 English cucumber, halved and sliced into half-moons
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 green bell pepper, diced
• ½ cup Kalamata olives
• 6 oz (170g) feta cheese, cubed or crumbled

Dressing:

• ¼ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• Salt and black pepper to taste

Instructions

1. Prepare the vegetables: Place cucumber, cherry tomatoes, red onion, and bell pepper in a large mixing bowl.

2. Add olives and feta: Add Kalamata olives and feta cheese to the bowl.

3. Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper until combined.

4. Dress the salad: Pour the dressing over the vegetables and toss gently to coat everything evenly.

5. Chill (optional): For the best flavor, refrigerate for at least 30 minutes to 1 hour before serving, allowing the vegetables to soak up the dressing.

6. Serve: Serve cold or at room temperature, as a side dish or topped with grilled chicken for a complete meal.

Nutritional Info (per serving, approximate)

Tips

• Use a block of feta and cube it yourself rather than pre-crumbled feta — it holds its texture better and has a richer flavor.
• English cucumbers are preferred since they have fewer seeds and thinner skin, but any cucumber works.
• Add grilled chicken, shrimp, or lamb to turn this side salad into a full keto dinner.