When you’re craving a fresh, crisp dish that won’t break your keto lifestyle, this Keto Greek Cucumber Salad is a game-changer. Packed with vibrant, crunchy cucumbers, creamy feta, and zesty olives, it delivers all the flavors of a classic Greek salad—without the carbs. It’s the perfect side to pair with your favorite grilled meats or a light, quick lunch.
I first stumbled upon this recipe when I was looking for ways to shake up my usual salad routine while sticking to keto. It became a staple because of how refreshing it is—especially on warm days. The combination of the cucumber’s crunch, the smoothness of the feta, and the briny punch from the olives creates a dish that’s not only satisfying but also so easy to whip up.
This salad is a total crowd-pleaser, and because it’s naturally low in carbs, it’s ideal for anyone following a keto or low-carb lifestyle. With only 4 grams of net carbs per serving, it’s an ideal addition to your weekly meal prep!
Serve it alongside Stuffed Keto Cabbage Rolls or Honey Mustard Garlic Shrimp for a well-rounded meal.
Why You’ll Be Hooked?
- The flavors pop with every bite, from the crisp cucumbers to the tangy olives.
- It’s quick and simple to prepare—perfect for busy weeknights.
- It fits seamlessly into my keto meals, keeping me full and satisfied without feeling weighed down.
- The versatility means I can customize it with whatever fresh herbs I have on hand.
- The best part? It’s so low-carb, making it an ideal dish for those watching their weight or managing their blood sugar.
Keto Greek Cucumber Salad Recipe
Equipment
- Mixing bowls (large and small)
- Refrigerator-safe container
- Cutting board
- Measuring spoons
- Whisk
- Chef’s knife
Ingredients
Salad
- 1 red bell pepper diced
- 1 cup pitted kalamata olives
- 1 English cucumber
- ½ cup red onion thinly sliced
- 1 cup cherry tomatoes halved
- 6 oz feta cheese crumbled or cubed
Greek Salad Dressing
- ½ tsp cracked pepper
- 1 tsp Dijon mustard
- 1 tsp salt
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 tsp dried oregano
- 1 lemon juiced
- 3 cloves garlic minced
Instructions
For the Greek Salad:
- Slice the cucumber lengthwise, then chop into ½-inch thick pieces.
- Add the cucumber to a large bowl along with the diced bell peppers, halved cherry tomatoes, thinly sliced onion, olives, and crumbled feta cheese.
For the Salad Dressing
- In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and black pepper.
- Taste the dressing and adjust the seasoning to your preference.
To Assemble:
- Pour the prepared dressing over the vegetables in the mixing bowl.
- Gently toss to combine and ensure the salad is evenly coated.
- Cover and refrigerate for at least one hour to allow the flavors to develop.
- Serve chilled or at room temperature.
Notes
- English cucumbers are preferred for their thin skin and fewer seeds, but any cucumber variety works.
- The dressing doubles as a marinade for meats like chicken or lamb, adding a Greek-inspired flavor.
| Nutrition | Value |
| Calories | 203kcal |
| Carbohydrates | 6g |
| Fibre | 1g |
| Fat | 19g |
| Protein | 4g |
| Cholesterol | 19g |
Tips To Ease Your Job!
- Prep Ingredients in Advance: Chop vegetables, measure out spices, and prepare your dressing ahead of time. This will streamline the assembly process.
- Use a Mandoline Slicer: For quick and even slicing of cucumbers and onions, a mandoline slicer can save time and effort.
- Choose Pre-Pitted Olives: Opt for pre-pitted olives to avoid the hassle of removing pits manually.
- Make Dressing in Bulk: Prepare a larger batch of Greek salad dressing and store it in the fridge for up to a week for multiple uses.
- Select Fresh Produce: Use fresh, high-quality vegetables to enhance the flavor and texture of the salad.
