A classic Greek salad with olives and feta is a bright, satisfying Mediterranean staple — crisp vegetables, briny Kalamata olives and crumbly, creamy feta tossed in fruity extra-virgin olive oil and oregano. It’s fresh enough for a light lunch, colorful enough for a dinner side, and adaptable for low-carb or keto plans with a few simple swaps.

Why this Greek salad with olives and feta works

• Balanced textures: juicy tomatoes, crunchy cucumber and crisp onion contrast with soft feta and meaty olives.
• Bold, simple flavor: olive oil, red wine vinegar and oregano let the olives and feta shine.
• Nutrient-dense: good fats from olive oil and olives, protein and calcium from feta, and fiber and vitamins from vegetables.

Ingredients (serves 4)

• 3 medium tomatoes (about 450 g), coarsely chopped
• 1 large cucumber (about 300 g), peeled or unpeeled, sliced
• 1/2 medium red onion (about 50 g), thinly sliced
• 1 cup pitted Kalamata olives (about 150 g), halved
• 6 oz (170 g) feta cheese, crumbled
• 3 tbsp extra-virgin olive oil (about 45 g)
• 2 tbsp red wine vinegar (about 30 g)
• 1 tsp dried oregano (or 1 tbsp fresh)
• Sea salt and freshly ground black pepper, to taste
• Optional: handful of chopped fresh parsley or a few lemon wedges to serve

Quick instructions

1. In a large bowl combine tomatoes, cucumber, red onion and Kalamata olives.
2. Whisk olive oil, red wine vinegar, oregano, salt and pepper; drizzle over the vegetables.
3. Toss gently, crumble feta over the top and serve immediately. For best flavor, let rest 5–10 minutes to marry the flavors.

Estimated Nutritional Information (per recipe / per serving — recipe yields 4 servings)
Note: Nutrition values are approximate and will vary by exact ingredient brands and sizes. Sugar alcohols are not present in this recipe (0 g).

Totals for entire recipe (approx.)

• Calories: ~1,175 kcal
• Total carbohydrates: ~50.3 g
• Dietary fiber: ~12.6 g
• Sugar alcohols: 0 g
• Net carbs (total carbs − fiber − sugar alcohols): ~37.7 g
• Total fat: ~97.6 g
• Protein: ~32.0 g
• Total sugars: ~25.9 g

Per serving (approx.)

• Calories: ~294 kcal
• Total carbohydrates: ~12.6 g
• Dietary fiber: ~3.1 g
• Sugar alcohols: 0 g
• Net carbs: ~9.4 g
• Total fat: ~24.4 g
• Protein: ~8.0 g
• Total sugars: ~6.5 g

Keto and low-carb considerations

• At ~9.4 g net carbs per serving, this version of Greek salad with olives and feta can fit into many low-carb or moderate keto meal plans when consumed in reasonable portions.
• To lower net carbs further:
  • Cut the tomatoes in half or substitute with 1–1.5 cups halved cherry tomatoes (fewer carbs).
  • Omit or reduce the red onion.
  • Increase olives and feta (adds fat/protein while keeping carbs low).
  • Serve the salad over a bed of leafy greens (spinach or baby Romaine) to increase volume without many carbs.

Flavor and serving tips

• Use high-quality extra-virgin olive oil and real Kalamata olives for authentic briny depth.
• Crumble feta by hand to preserve texture.
• Add a squeeze of fresh lemon for brightness, or a few oregano sprigs for freshness.
• For a fuller meal, add grilled chicken, shrimp or a scoop of tuna (adjust nutrition accordingly).

Storage

• Best eaten fresh. Store leftover salad dressing separately if you plan to refrigerate; dressing can make vegetables soggy. Refrigerate leftovers in an airtight container up to 2 days.

Final note
This Mediterranean classic — a Greek salad with olives and feta — is an easy, flavorful way to enjoy healthy fats, fresh vegetables and savory cheese. With small swaps (reduce tomatoes or onion), it can be tailored to stricter keto needs while remaining a delicious, satisfying dish.