Greek Salad
A proper village-style Greek salad: ripe tomatoes, crunchy cucumber, olives and a slab of feta, dressed simply with olive oil and oregano.
Nutrition per serving
1¼ cups- Net carbs
- 6.9g
- Calories
- 279kcal
- Protein
- 7.3g
- Fat
- 25g
- Total carbs
- 8.8 g
- Fiber
- 1.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
With lemon chicken: Lemon-garlic marinated chicken breast, grilled and sliced over the top, makes the salad a full meal.
- Pound the chicken to an even ¾ inch (2 cm). Toss it with the lemon juice, garlic, the extra oil and a pinch each of oregano and salt, and marinate 15–30 minutes.
- Grill or pan-sear over medium-high heat for 5–6 minutes per side, until it reaches 165°F (74°C). Rest 5 minutes, slice and lay over the salad.
Diner-style with romaine: The American restaurant version: crisp chopped romaine under the vegetables, crumbled feta and a little more dressing to coat the leaves.
- Whisk all the vinegar and oil with the oregano and pepper.
- Toss the romaine with a third of the dressing in a large bowl, pile the vegetables and olives on top, crumble over the feta and drizzle with the rest.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $8.56 for 4 servings ($2.14 each) · how we estimate
Instructions
-
Soak the sliced red onion in cold water for 5 minutes to soften its bite, then drain well.
-
Combine the tomato wedges, cucumber, pepper rings, onion and olives (and capers, if using) in a wide, shallow bowl.
-
Sprinkle with the salt and toss gently. Let stand 5 minutes so the tomatoes release some juice to mingle with the dressing.
-
Drizzle with the vinegar and most of the olive oil and toss once more.
-
Lay the feta on top as a whole slab, sprinkle everything with oregano and pepper, and finish with the last of the oil. Break the feta up at the table.
Tips for success
-
A traditional horiatiki has no lettuce — juicy tomatoes and cucumber are the base, so use the ripest tomatoes you can find. - Buy feta in brine and keep it as a block. It's creamier and less salty than pre-crumbled feta.
- Serve with chicken souvlaki or lamb kofta and a spoonful of tzatziki.
Storage & meal prep
- Keeps 1 day in the fridge
- Doesn’t freeze well
Reheat: Serve cold or at room temperature
Prep tip: For lunches, pack the cut vegetables, olives and feta together with the oil and vinegar in a separate jar, and dress just before eating.
Best eaten the day it's made. Leftovers keep 1 day in the fridge; the vegetables soften, but the juices are great mopped up with keto bread.
Variations
2 variations, each with its own ingredients and macrosWith lemon chicken
ProteinLemon-garlic marinated chicken breast, grilled and sliced over the top, makes the salad a full meal.
- + 1 lb boneless, skinless chicken breasts
- + 1 tbsp olive oil, for the chicken
- + 1 tbsp lemon juice
- + 1 clove garlic
7.4 g net · 447 kcal · 33 g protein · 31 g fat · ≈$3.28 per serving (+0.5 g net carbs vs the original)
Diner-style with romaine
VeggiesThe American restaurant version: crisp chopped romaine under the vegetables, crumbled feta and a little more dressing to coat the leaves.
- feta → feta
- + 4 cups romaine lettuce
- + 2 tbsp extra olive oil
- + 1 tbsp extra red wine vinegar
6.9 g net · 310 kcal · 5.9 g protein · 29 g fat · ≈$2.24 per serving (same net carbs as the original)
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