Quick Greek Salad Recipe

As Amazon and Instacart Associates, this post may contain affiliate links that allow us to generate income.

Greek Salads and the many variations thereof have been a staple in my house for years.

It’s so quick & easy to make, goes with everything, and makes a perfect dish to take to a dinner party because everyone, Low Carb or not loves this salad.

This is going to be a short post because it’s so simple….


There are tons of Greek Salad Variations. You can keep it simple or add the optional ingredients for a spectacular salad that doesn’t suck.

If you take this to a party, you will probably not have any leftovers to bring home.

  • 1 cup Tomatoes 2 fresh tomatoes diced

You can use regular or cherry tomatoes in this dish. I use whatever I have at the moment.

  • 1 cup Cucumbers 1 cucumber diced

You can switch this up with zucchini if you like fresh raw squash.

You can use whatever you like but I prefer black olives to green in this salad.

This is what provides the oil on the salad. If you don’t want to use this ingredient you’ll need to add some sort of dressing like this pesto sauce, olive oil or red wine vinegar.

I bet this ranch dressing would be good too…although I think it would cease to be “Greek” salad at this point and just become tomato & cucumber salad.

  • 1/4 cup Green onion * sliced-

Substitute these with chives if they are in season. Traditional Greek Salad usually includes sliced red onions. I LOVE them but they have a lot more carbs than green onions.

It’s your salad…make it how you like.

  • 1/4 cup Seeds *optional. Sunflower, pumpkin, etc

Seeds are not really a traditional part of Greek Salad recipes but I like them so I always add them in.

Optional Ingredients:

  • Pesto Sauce

*Optional to dollop on top of individual servings or mix in.

  • Feta Cheese

If you decide to use feta cheese, serve it on the side or sprinkle on top right before serving.

Don’t mix it into the salad if you plan to store it or are using this salad as a meal prep side. The cheese will get slimy if it sits in the salad for too long.

  • Fresh Parsley

Yum! The benefits of fresh parsley are actually pretty impressive.

  • Salami diced

This ingredient takes this salad from a “side” to a light lunch.


Here are the ridiculously complicated instructions….

  • Chop Veggies.
  • Mix all ingredients in a large bowl and serve immediately or chill.
  • Dollop with pesto sauce if desired.

💭Storage and Tips

  • Store in airtight container, refrigerated for 3-5 days.
  • If you seed the tomatoes before making this salad it will be less watery. This might help if you plan on meal prepping to eat later in the week.
  • This recipe cannot be frozen.

Serve with:

I think that’s all I can say about the Greek Salad Recipe…

I hope you love it and please leave any comments, questions or hello’s in the comments below.

Cheers for now Keto People!


Greek Salad Recipe FI

Quick Greek Salad Recipe

This easy salad isn't just healthy, it tastes fantastic too. This is my go to salad because it comes together so fast. It goes great with everything.
5 from 1 vote
Prep Time 15 minutes
Total Time 15 minutes
Course lunch, Salad, Side Dish
Cuisine Greek, Keto
Servings 4 servings
Calories 133 kcal


Large Mixing Bowl
Serving Bowl


  • 1 cup Tomatoes 2 fresh tomatoes diced
  • 1 cup Cucumbers 1 cucumber diced
  • 6 oz Black Olives Pitted
  • 4 oz Artichoke Hearts in oil chopped
  • 1/4 cup Green onion * sliced- sub with chives if they are in season
  • 1/4 cup Seeds *optional. Sunflower, pumpkin, etc


  • Pesto Sauce *optional to dollop on top of individual servings.
  • Feta Cheese
  • Fresh Parsley
  • Salami diced


  • Chop Veggies.
    Greek Salad-chopping veggies
  • Mix all ingredients in a large bowl and serve immediately or chill.
    Greek Salad
  • Dollop with pesto sauce if desired. Store in airtight container, refridgerated for 3-5 days.
    Kale Pesto Recipe (2)


The nutritional data is based on 1/4 of this recipe or about 1 cup.
Recipe does not include nutritional data for optional pesto sauce.
If you use this Kale Pesto it adds a little less than 0.75 Net Carb per tbsp used.


Serving: 1cupCalories: 133kcalCarbohydrates: 6gProtein: 3gFat: 11gSodium: 770mgFiber: 4gNet Carbs: 2gFat Ratio per Serving: 74.44%Protein Ratio per Serving: 9.02%Carb Ratio per Serving: 6.02%
Keyword gluten free, quick, Summer, Vegan, vegetarian
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating