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Final plated shot of a beautifully arranged Greek salad in a rustic ceramic bowl, garnished with extra feta cheese and a sprinkle of oregano. A fork rests on the side, and a glass of white wine sits in the background.

Keto Greek Cucumber Salad Recipe

This Keto Greek Cucumber Salad is a fresh, vibrant mix of crisp cucumbers, juicy tomatoes, briny olives, and creamy feta, tossed in a zesty homemade dressing. Simple, delicious, and low-carb!
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Prep Time 10 minutes
Chill time 1 hour
Total Time 1 hour 10 minutes
Servings: 8
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 203
Ingredients Equipment Method

Ingredients
  

Greek Salad:
  • 1 English cucumber
  • 1 red bell pepper diced
  • 1 cup cherry tomatoes halved
  • ½ red onion thinly sliced
  • ½ cup pitted kalamata 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

Equipment

  • Cutting board
  • Sharp knife
  • Large mixing bowl
  • Whisk or small bowl (for dressing)
  • Measuring cups and spoons
  • Salad tongs (for serving)

Method
 

  1. Wash and chop the cucumber, cherry tomatoes, red bell pepper, and red onion.
    Close-up shot of a glass mixing bowl filled with vibrant Greek salad ingredients including chopped veggies, kalamata olives, and crumbled feta cheese. A wooden spoon rests on the side of the bowl.
  2. Add the chopped veggies to a large mixing bowl along with the kalamata olives and feta cheese.
    Close-up shot of a glass mixing bowl filled with vibrant Greek salad ingredients including chopped veggies, kalamata olives, and crumbled feta cheese. A wooden spoon rests on the side of the bowl.
  3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, oregano, salt, and pepper.
    Side view of a small bowl containing olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, oregano, salt, and pepper, being whisked together to form a smooth Greek salad dressing.
  4. Pour the dressing over the salad and toss everything gently to coat.
    Overhead view of the freshly made dressing being poured over a Greek salad, with a spoon gently tossing the ingredients to ensure even coating of the dressing on the veggies and feta.
  5. Let the salad sit for 5 minutes to absorb the flavors.
  6. Taste and adjust seasoning if needed.
  7. Serve immediately or refrigerate for up to 3 days for even better flavor.
    Final plated shot of a beautifully arranged Greek salad in a rustic ceramic bowl, garnished with extra feta cheese and a sprinkle of oregano. A fork rests on the side, and a glass of white wine sits in the background.
  8. Enjoy on its own or pair it with grilled protein for a complete meal!