Keto Greek Salad is naturally low carb, satisfying yet incredibly flavoursome. Full of bright fresh flavour and makes an ideal side at your next pot luck or barbecue.
What makes it different from regular Greek Salad?
An authentic Greek salad (Horiatiki Salata) will always include tomato, sliced cucumber, green capsicum pepper, red onion, olives and with a big chunk of feta cheese sitting in top and not crumbled through. Everything is then seasoned and dressed with a good quality olive oil, a dash of red wine vinegar and dried Greek oregano.
In our keto version we have diced everything up in this salad so that you are guaranteed a morsel of traditional Greek delicious, flavour with each forkful.
Want a different look? Change it up!
- Try cherry tomatoes or swap them for yellow or Black Russian tomatoes.
- Swap the green capsicum / pepper for sweeter orange or red peppers instead.
- Use baby cukes / qukes instead for more crunch and flavour.
Let’s Talk Ingredients – Greek deli time!
To get the most out of this salad then it is a good idea to take a trip to your closest Greek deli and invest in a good quality olive oil, a true Greek feta, tangy Kalamata olives and the oregano you find in bags with the stems attached. What can you serve it with?
Tomatoes – We want to be able to imitate the sun kissed flavour you find in Mediterranean tomatoes. So you are looking for aromatic tomato varieties such as truss, ox heart or other heirloom varieties.
Cucumber – a seedless crisp cucumber such as Lebanese, Persian or Kirby are ideal.
What can I serve with It?
ANYTHING and everything this is such a versatile salad that can be served with grilled meats, poultry and seafood. Even with, roasts, stews, pasta, pies or anything else that takes your fancy.
Try it with lamb roast, steak kebabs or baked cod. In a hurry, then grab a charcoal chicken on your way home instead.
You will need:
LET’S MAKE IT!
1PREPARE THE VEGETABLES
Wash the tomatoes, remove the core and bottoms, then cut into large dice.
Wash the cucumbers, trim ends, cut in half, then quarter and chop into large dice.
Wash the capsicums, remove the seeds, core and membranes then cut into large dice.
Remove the papery skin, tops and ends of the onion, then dice
DICE TOMATOES DICE CUCUMBERS DICE PEPPERS/CAPSICUM DICE RED ONION
2ASSEMBLE THE SALAD
Place all of the diced vegetables into a large mixing bowl, season with sea salt and cracked black pepper. Add the remaining ingredients (feta, olives, oregano, olive oil, red wine vinegar and lemon) toss well to combine. Arrange in a salad bowl garnish with a sprinkle of dried oregano. Chill in your fridge up to two hours or more before serving.
ADD ALL INGREDIENTS TO A MIXING BOWL SEASON & MIX WELL TO COMBINE 
ARRANGE IN A BOWL & SERVE!
Can I make it ahead?
This is a great salad to make an hour or two in advance and keep chilled in the fridge until you are ready to serve. This will allow the flavours to meld together for a tastier salad.
what about the leftovers?
This salad is happy chilling in your fridge for a couple of days so you can snack on it whenever you feel the urge.
- It makes a great filling for pita bread, sandwiches or wraps.
- Take out the cucumber then blitz the remaining ingredients to add to your next pasta or sauce or use in prawns saganaki 😋.
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Ingredients
- 4 medium ripe truss tomatoes (approximately 360g/12.7oz)
- 2 medium Lebanese cucumbers (approximately 200g/7oz)
- ½ medium medium red onion (approximately 60g/2oz)
- 1 medium green capsicum / bell pepper (approximately 120g/4oz)
- 120 grams feta cheese, diced (approximately 4 ounces)
- ¼ cup pitted black Kalamata olives
- ¼ cup olive oil
- 2 tbsps red wine vinegar
- 1 tsp dried oregano
- Sea salt and cracked black pepper to taste
Instructions
- Wash the tomatoes, remove the core and bottoms, then cut into large dice.
- Wash the cucumbers, trim ends, cut in half, then quarter and chop into large dice.
- Wash the capsicums, remove the seeds, core and membranes then cut into large dice.
- Remove the papery skin, tops and ends of the onion, then dice
- Place all of the diced vegetables into a large mixing bowl, season with sea salt and cracked black pepper. Add the remaining ingredients (feta, olives, oregano, olive oil, red wine vinegar and lemon) toss well to combine. Arrange in a salad bowl garnish with a sprinkle of dried oregano. Chill in your fridge up to two hours or more before serving.
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