Crunchy, savory and bright with fresh herbs, this 20-minute keto Greek salad is a standout. Quick to prepare and full of vibrant textures and flavors, it makes an ideal side dish for weeknight dinners, picnics, potlucks, or meal prep. The combination of crisp vegetables, briny olives and salty feta, finished with a lemony oregano vinaigrette, keeps each bite fresh and satisfying.
Healthy Greek Salad Recipe
Packed with chopped vegetables, this salad offers a colorful, healthy option that’s simple to make. It comes together fast, so you can prepare a generous batch for lunches throughout the week or bring it to share. The core of the salad is cucumber, tomato and red onion, balanced by kalamata olives and crumbled feta. A bright dressing of olive oil, red wine vinegar and fresh lemon pulls everything together. Serve it alongside baked chicken, grilled fish or enjoy it on its own. If you prefer a heartier dish, stir in cooked quinoa or couscous to turn it into a filling main-course salad.
Video for this Super Fresh 20 minute Greek Salad Recipe
There is a video demonstration showing the steps to make this salad. If you prefer visual instructions, look for the recipe video demonstrating how to chop, dress and toss the salad.
Can you make this recipe ahead?
Yes. This salad is a great make-ahead option, but for best texture, keep the dressing separate until serving. Combine all the chopped vegetables, olives and feta in a storage container and chill. Whisk the dressing in a sealed jar and refrigerate. When you’re ready to serve, pour the dressing over the salad and gently toss. Waiting to dress the salad helps prevent watery vegetables and keeps the flavors fresher and brighter.
Favorites for this Recipe:
These tools make prep easier and are favorites in many kitchens:
Cherry–Olive Pitter – great for quickly pitting olives and cherries.
Microplane Zester – ideal for fine lemon zest, which brightens the dressing.
Murray River Salt – a flaky finishing salt that enhances the salad’s flavors.
20 MINUTE GREEK SALAD
Yield: 4 servings • Prep Time: 10 mins • Total Time: 20 mins
This Greek salad is flexible: swap or add vegetables you enjoy, adjust the vinaigrette to taste, and control the amount of cheese for your preferred balance of creaminess and tang. It’s perfect for a low-carb or keto-friendly meal but also fits vegetarian and paleo-style eating with a few minor swaps.
Ingredients
For the Dressing:
- 3 Tablespoons olive oil (about 45 ml)
- 2 Tablespoons red wine vinegar (about 30 ml)
- Lemon zest from 1 medium lemon
- 2 Tablespoons fresh lemon juice (about 30 ml)
- 2 cloves garlic, minced
- 1/4 teaspoon kosher or sea salt, or to taste
- 1/4 teaspoon freshly cracked black pepper
- 3/4 teaspoon dried oregano (or 2 teaspoons fresh, chopped)
- 3/4 teaspoon dried dill (or 2 teaspoons fresh, chopped)
For the Salad:
- 1 large cucumber (or 3–4 small cucumbers), peeled, seeded and chopped
- 4 ripe Roma tomatoes, diced (or 1 cup cherry tomatoes, halved)
- 1/3 cup diced red onion
- 1/2 cup pitted Kalamata olives, halved (about 100 g)
- 4 ounces (115 g) feta cheese, crumbled
- 1/4 cup chopped fresh parsley (about 60 ml)
Instructions
- Make the dressing: In a medium bowl or jar, whisk together the olive oil, red wine vinegar, lemon zest, lemon juice, minced garlic, salt, pepper, oregano and dill. Taste and adjust seasonings as needed.
- Combine the salad: Place the chopped cucumber, diced tomatoes, red onion, halved olives, crumbled feta and chopped parsley in a large bowl.
- Dress and serve: Pour the dressing over the salad and gently toss to coat. Add extra lemon zest or a squeeze of lemon if you want brighter acidity. Chill briefly, then serve cold or at room temperature.
Nutrition Information per Serving
- Calories: 226 kcal
- Carbohydrates: 9 g
- Protein: 6 g
- Fat: 19 g
- Saturated Fat: 6 g
- Cholesterol: 25 mg
- Sodium: 733 mg
- Potassium: 307 mg
- Fiber: 2 g
- Sugar: 5 g
- Vitamin A: 1072 IU
- Vitamin C: 20 mg
- Calcium: 186 mg
- Iron: 1 mg
Course: Salad • Cuisine: Keto, Low Carb, Paleo, Vegetarian
Variations and tips: Swap herbs based on what you have—fresh oregano and dill brighten the dressing. If you want a milder onion flavor, soak the diced red onion in cold water for 10 minutes, then drain before adding. To make this salad heartier, stir in cooked quinoa, farro or pearl couscous just before serving.
Try our Greek yogurt egg salad and a low-carb tomato sauce for pizza as other healthy recipe ideas. This keto Greek salad recipe was originally published in 2018 and updated with new photos in 2020.