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This delicious Authentic Greek Salad is served with a traditional Greek salad dressing and perfect for a low carb or ketogenic diet! *This recipe was originally published in April 2016, but has been update with better pictures and a better recipe!*
MyLow Carb Greek Salad Recipe
You might think that making a low carb Greek salad requires omitting certain ingredients, but really it doesn't. I love making this low carb Greek salad because you can serve it as a side dish or it can a meal on its own.
The traditional Greek salad dressing that I use, along with the feta cheese, ensures that you stay full quite a long time even though the salad mostly contains vegetables.
When I feel like a light lunch, or if I feel like I overate during the day, I like to stick to this low carb Greek salad because it fills you up right away, tastes delicious and you just feel refreshed after eating it!
I recommend eating this authentic Greek salad with either some sliced pieces of chicken from this dutch oven roasted chicken or served with these delicious spinach and feta stuffed chicken breasts.
I find that this low-carb Greek salad is best served with chicken dishes as the flavors and spices go so well with that kind of protein.
Carbs in Greek Salad
The carbs in Greek salad come solely from the vegetables used. Primarily the red onions and tomatoes. But every single ingredient in this authentic Greek salad recipe has carbs. From the feta cheese, olives, lettuce to cucumber, carbs are just inevitable.
However, since the carbs are coming from healthy vegetables, I don't mind eating them in small or big amounts. If you do mind the carbs, however, feel free to limit the red onions and tomatoes.
I think three servings for this recipe is quite generous and each serving has about 10g of net carbs.
Traditional Greek Salad Dressing
Traditional Greek salad dressing is incredibly easy to make. There are many variations you can make, but this here is a simple recipe that I like to stick to.
I like to use a combination of red wine vinegar and olive oil for this dressing along with some spices. I have made it with different kinds of vinegar, but red wine vinegar is so far my favorite. If you don't have any on hand, feel free to use white vinegar or white wine vinegar.
In a pinch, I have used rice vinegar before, it's a little different, but it'll do the job. I think either white or red wine vinegar are used for authentic Greek salad recipes.
This traditional Greek salad dressing doesn't use any hard-to-find spices. Just a bit of salt, pepper, oregano and garlic and you are good to go. You can use this dressing to marinade chicken thighs or breasts, top it over any kind of salad, and even grill veggies or fish with it.
Authentic Greek Salad
- ½ red onion
- ½ small cucumber
- 24 kamalata olives
- 2 small tomatoes
- ½ cup (90 g) feta cheese
- ½ head romaine lettuce
Traditional Greek Salad Dressing
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tsp oregano
- 3 cloves garlic
- ¼ tsp salt
- ¼ tsp black pepper
For the dressing
- Mince the garlic clove.
- In a small bowl, mix in the olive oil, vinegar, oregano, garlic, and salt and pepper.
For the salad
- Peel the red onion and slice in rings. Cube the cucumber and slice the tomatoes. Cover your salad bowl with shredded lettuce.
- Place the onions, cucumber, tomatoes, olives over the lettuce.
- Crumble the feta cheese over everything.
- Spoon the dressing over the salad.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Hi Mira: I had skinless, boneless chicken breasts in the fridge and thought why not try marinating the chicken in the salad dressing. I pounded the 4 breasts to a even thickness and put the dressing and chicken in a freezer bag into the fridge early in the morning. I was surprised to see the breasts had absorbed the liquid in the bag, not that there was much in it to begin with. I now know I should have doubled or tripled the dressing ingredients. This is funny to me as the breasts went into the baggie thin and came out plump. I couldn't help but laugh at myself. Oh well, live & learn right. My next issue was how to cook these babies without coming out dry. I did a test by cutting off a little bit of breast and pan frying it. I didn't want to add any butter, oil or anything like that as I didn't want to take away the flavor of the marinated chicken. The test chicken had some flavor but came out a little dry. I thought about it some more and then it hit me. I made more of the salad dressing and cooked the breasts in that. Boy oh boy, what a difference, tasty, flavorful and delicious. I don't consider myself a great cook, but I always try my best. I look forward to trying this dressing on the salad. Thank you.
Awesome Sald! Easy to follow and prepare and so tasty, 🥗 This Greek Salad is the one!!
Picture clearly has purple onions, not mentioned in the recipe
Hi Carol, if you look at the first ingredient of the recipe it says 1/2 cup red onions.
I loved the dressing on this! Reminds me of my mom's. Going to make similar versions with the dressing. thanks