This keto-friendly Greek Salad with Olive Oil Dressing is a vibrant, flavor-packed dish that’s both quick to prepare and incredibly satisfying. Bursting with crisp cucumbers, juicy cherry tomatoes, tangy feta, and briny Kalamata olives, it’s the perfect nutrient-rich meal for busy days. The simple olive oil and red wine vinegar dressing ties it all together with a savory Mediterranean flair. Whether you’re eating clean or short on time, this refreshing salad is a delicious, healthy choice for any occasion.
Ingredients
- 1 ½ cups chopped cucumber
- 1 cup halved cherry tomatoes
- ½ cup sliced red onion
- ½ cup Kalamata olives, pitted
- ½ cup crumbled feta cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- ½ tsp dried oregano
Instructions
- Rinse the cucumber thoroughly under running water. Pat dry, then chop into bite-sized pieces and add to a medium mixing bowl.
- Rinse the cherry tomatoes, slice them in half, and add them to the bowl with the cucumber.
- Peel the red onion and slice it thinly into half-moons. Add the sliced onion to the mixing bowl.
- Add the pitted Kalamata olives to the bowl. If they are large, you can slice them in half for easier eating.
- Sprinkle the crumbled feta cheese over the vegetables in the bowl and gently toss to combine.
- In a small bowl or glass jar, whisk together the extra virgin olive oil, red wine vinegar, and dried oregano until well combined.
- Pour the dressing over the salad and gently toss everything together until evenly coated.
- Let the salad sit for 5–10 minutes at room temperature to allow the flavors to meld. Serve immediately.
Nutritional Information
Calories: 270
Protein (g): 5
Fat (g): 24
Carbohydrates (g): 10
Fiber (g): 3
Sugar (g): 5
Sodium (mg): 720
Storage Instructions
Store leftover Greek Salad in an airtight container in the refrigerator for up to 3 days. To maintain freshness and texture, it’s best to store the dressing separately and toss it with the salad just before serving. Freezing is not recommended, as the raw vegetables will lose their crispness and become watery upon thawing.
Reheating Instructions
Greek Salad is meant to be served cold or at room temperature, so reheating is not necessary. If the salad has been refrigerated, let it sit at room temperature for about 15–20 minutes before eating to bring out the flavors. Avoid microwaving as it will wilt the vegetables and affect texture.
Ingredient Additions and Swaps
For a protein boost while staying paleo-friendly, consider adding grilled chicken, shrimp, or hard-boiled eggs to the salad. Chopped avocado can add healthy fats and fiber, while fresh herbs like basil or mint can elevate the flavor and provide additional antioxidants. To increase micronutrients, toss in some chopped spinach or arugula for extra vitamins A and C. These additions enhance the dish’s nutritional value without straying from the paleo approach.
