This GREEK CUCUMBER SALAD is light and refreshing with big flavors thanks to that tangy homemade Greek dressing! This keto greek salad is loaded with fresh vegetables, kalamata olives, and feta cheese.
One of my favorite parts about summer is the easy side dish options!
In the winter, I feel compelled to make hearty, warm, comforting side dishes like my broccoli cheese casserole or keto cauliflower casserole.
I mean, don’t get me wrong – those are two of my favorite dishes of all time!
I just like making lighter (and easier!) side dishes too! Take my keto broccoli salad and keto cucumber salad! Both are perfect for summer and we just love them!
This keto Greek salad is the perfect light side dish – packed with flavor, delicious served straight from the fridge, light and refreshing, and totally simple!
How to:
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This recipe starts out with a pile of veggies, so grab a cutting board and a good knife.
Slice 1 English cucumber in half and then into small pieces, to form half moon shapes.
Halve your cherry tomatoes, slice thin slivers of red onion, and dice up a bell pepper.
Add all of these veggies to a mixing bowl along with some kalamatta olives and crumbled or cubed feta cheese.
You may notice that these pictures don’t show the feta cheese! I forgot to add it when I made it to photograph – I don’t know how I possibly forgot to add cheese either, but it happened. 😉 Don’t be like me – add the feta as called for in the ingredients!
To prepare the dressing, you’ll want to whisk together olive oil, red wine vinegar, lemon juice, garlic, dijon mustard, oregano, salt, and pepper.
This is one of those dressings that is positively bursting with flavor!
And yes, it’s delicious on a green salad too!
Pour the dressing over the vegetables and toss to combine.
We like this salad best cold from the fridge, so we usually make this an hour or two in advance.
This also allows the veggies to soak up that delicious dressing and really get flavorful.
You can also serve this Greek cucumber salad at room temperature, if you prefer.
Storage:
This keto Greek salad will last nicely in the fridge for 4-5 days, depending on how fresh the vegetables were when making the salad.
Store this tightly covered in the refrigerator.
More summer side dishes:
- Garlic Parmesan Asparagus
- Sauteed Zucchini and Squash
- Cucumber Tomato Feta Salad
- Green Beans Almondine
- Italian Cauliflower Salad
- Keto Coleslaw
- Cauliflower Potato Salad
We love switching up our side dishes to keep dinner exciting! That’s why I wrote an eBook dedicated to low carb side dishes!
Keto Greek Salad
This Greek cucumber salad is so light and refreshing. The Greek salad dressing is absolutely packed with tangy flavor!
Ingredients
Greek Salad
- 1 English cucumber
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup pitted calamata olives
- 6 ounces feta cheese, crumbled or cubed
Greek Salad Dressing
- ½ cup olive oil
- 1/4 cup red wine vinegar
- 1 lemon, juiced
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon cracked pepper
Instructions
For the Greek Salad:
- Slice the cucumber in half lengthwise and then into 1/2 inch thick pieces.
- Add the cucumber to a mixing bowl along with the diced peppers, cherry tomatoes, sliced onion, olives, and feta cheese.
For the Greek salad dressing:
- Whisk together all of the ingredients for the dressing and taste for flavor. Adjust seasonings to taste.
To assemble:
- Pour dressing over the vegetables and toss to combine.
- Cover and refrigerate for one hour or longer to allow flavors to develop.
- Serve cold or at room temperature.
Notes
This Greek salad dressing is on the tangy side, so feel free to reduce the amount of vinegar or lemon to suit your own personal taste.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 203Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 19mgSodium: 541mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 3gProtein: 4g
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Ginger says
This dressing is so good! Thanks so for the recipe Karly. It also works great as a meat marinade, I gave that a try last night.
Karly Campbell says
Awesome! Using it as a marinade is a great idea. 🙂
Dawn says
Hi again Karly! Sorry! I should have read all of your write-up BEFORE commenting: You already caught that you missed out that yummy feta in your pic!
Footnote: this Greek Dressing stays for weeks and weeks in the fridge. If you make extra, and store it in a jar, you will have at your convenience, Greek Dressing and Souvlaki marinade all grilling season long!
Dawn
Dawn Klippenstein says
Hi there, Karly!
Thanks for sharing all of your great recipes! I’m assuming that the amount of red wine vinegar in the dressing is 1/4 of a cup? As well, your picture of this salad does not appear to have any of that yummy feta cheese in/on it, which makes any salad so much tastier and pleasing to the eye. My recipe is very similar to this one and the great thing is: this dressing works amazing as an overnight marinade for cubed chicken breast! Just thread onto pre-soaked wooden skewers and pop on the grill. This Chicken Souvlaki goes great with a side of Tzatziki Sauce – and both can be used in making Gyros as well! I also make Greek Lemon Roasted Potatoes with this dish to round out a traditional Greek Dinner – but, of course (and sadly!), these potatoes go against the whole low-carb thing!
Thanks again for sharing your great meal ideas!
Dawn
Karly Campbell says
Hi Dawn! Chicken soulvaki is one of our favorite meals! We make it weekly, haha! I used to make the lemon potatoes too – I’ve been working on a cauliflower rice version. 🙂
Barb says
Thank you for mentioning you forgot the feta! That was the first thing I noticed when I saw the picture. A must in Greek cuisine as I am Greek and most of my family is in Greece. The dressing looks really good I’ll have to try it however a true Greek only puts olive oil on their salad 😉
Karly Campbell says
Oh, I was SO SAD after I finished these pictures and started eating it. I kept saying something is missing, something is missing! Then I saw the hunk of feta sitting there and I nearly cried. 😉 I can’t image it with just olive oil – the tanginess of this dressing is so good! But, good to know it’s not quite authentic. 🙂
Melodie says
Thank you for being the one to reproduce a Greek salad just like I enjoyed when I was stationed on the island of Crete about 35 years ago. The dressing at the time was just oil and vinegar but yours sounds so much better. Yeah! A Greek salad with no lettuce!
Karly Campbell says
Oh, I hope this does the salad of your past justice! 🙂