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Keto Greek Cucumber Salad Recipe

Keto Greek Cucumber Salad is a refreshing and low-carb side dish that combines crisp cucumbers, tangy feta cheese, vibrant cherry tomatoes, and flavorful olives. Tossed in a zesty homemade dressing, it’s perfect for a light lunch or as a companion to any meal.
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 203 kcal

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.