Crunchy, savory and bright with fresh herbs, this 20-minute Greek salad is a delightful, low-carb side that comes together in minutes. It’s perfect for weeknight dinners, potlucks, or meal prep when you want a fresh, flavorful salad without fuss.
Healthy Greek Salad Recipe
Loaded with crisp cucumbers, ripe tomatoes, briny olives and bright herbs, this salad is an easy go-to. A simple vinaigrette ties the vegetables together and crumbled feta adds a salty, creamy finish. It pairs beautifully with baked chicken or salmon, and if you want a heartier dish you can stir in cooked quinoa or couscous.
Video for this Super Fresh 20-Minute Greek Salad Recipe
Make Ahead Tips
You can prepare this salad ahead of time, but keep the dressing separate until just before serving. Combine the chopped vegetables and feta in a serving bowl and refrigerate. Whisk the dressing in a sealed container and chill. When ready to serve, pour the dressing over the salad and toss gently — the flavors will be fresher and the vegetables will stay crisp.
Kitchen Favorites for This Recipe
Cherry-Olive Pitter – Makes removing pits quick and easy.
Microplane Zester – Perfect for adding bright lemon zest to the dressing.
Murray River Salt – Flaky finishing salt with excellent texture and flavor.
20 MINUTE GREEK SALAD
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Ingredients
FOR THE DRESSING:
- 3 Tablespoons (45 ml) olive oil
- 2 Tablespoons (30 ml) red wine vinegar
- lemon zest from 1 medium lemon
- 2 Tablespoons (30 ml) lemon juice, fresh if possible
- 2 cloves garlic, minced
- 1/4 teaspoon kosher or sea salt, to taste
- 1/4 teaspoon black pepper, freshly cracked if possible
- 3/4 teaspoon dried oregano (or 2 teaspoons fresh chopped oregano)
- 3/4 teaspoon dried dill (or 2 teaspoons fresh chopped dill)
FOR THE SALAD:
- 1 large cucumber (or 3–4 small), peeled, seeded and chopped
- 4 ripe Roma tomatoes, diced (or 1 cup/240 ml cherry tomatoes, halved)
- 1/3 cup diced red onion
- 1/2 cup pitted Kalamata olives, halved
- 4 ounces (115 g) feta cheese, crumbled
- 1/4 cup chopped parsley
Instructions
- Make the dressing: In a large bowl whisk together olive oil, red wine vinegar, lemon zest, lemon juice, minced garlic, salt, pepper, oregano and dill. Taste and adjust seasoning as needed.
- Assemble the salad: Combine the cucumber, tomatoes, red onion, olives, feta and parsley in the bowl. Gently toss with the dressing to coat. Add extra lemon zest or juice to taste. Serve chilled.
Video
Nutrition Information per Serving
Try other recipes like a Greek yogurt egg salad or a low-carb tomato sauce for pizza. This keto Greek salad recipe was originally published in 2018 and updated with new photos in 2020.