ON SALE: Two new eBooks! Visit the shop!
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!
I mean, don’t get me wrong – those are two of my favorite dishes of all time!
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!
This post contains affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
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:
We love switching up our side dishes to keep dinner exciting! That’s why I wrote an eBook dedicated to low carb side dishes!
- 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
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.
- 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.
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.
Yield 8 Serving Size 1
Amount Per Serving Calories 203Total Fat 19gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 13gCholesterol 19mgSodium 541mgCarbohydrates 6gNet Carbohydrates 5gFiber 1gSugar 3gProtein 4g
All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.