Weeknight Greek salad with salami is a 15-minute nod to horiatiki — crisp romaine, cucumber, Kalamata olives, feta, and ribbons of savory salami. It is hearty enough to stand alone yet bright enough for a warm evening. The only real work is chopping.
A Taste of the Mediterranean in 15 Minutes
If a Greek salad is on the menu, I’m ordering it—no questions asked. There’s something irresistible about that combination of crisp, fresh vegetables, salty feta, and briny olives. My love for it deepened on a trip to Santorini, where I discovered a traditional Greek salad (a *horiatiki*) has no lettuce at all, just big, beautiful chunks of feta on top of vibrant veggies. It was pure magic! This recipe is my go-to weeknight version, a nod to that authentic experience but with the satisfying crunch of romaine and the savory addition of salami. One bite and you’re instantly transported to a sunny Greek island.
Ingredients
• 1 large head romaine lettuce, chopped
• 1 mini seedless cucumber / about 150g, halved and sliced
• 3 oz / 85g salami, sliced into strips
• 1/3 cup / 50g (1.76 oz) crumbled feta cheese
• 1/3 cup / 50g (1.76 oz) cherry tomatoes, halved
• 1/4 cup / 35g (1.23 oz) Kalamata olives, halved and pitted
• 1/4 red onion, thinly sliced
• Greek Feta Dressing, for serving
Instructions
1. Directions
2. Prepare the : In a large serving bowl, combine the chopped romaine lettuce, sliced cucumber, salami strips, crumbled feta, halved cherry tomatoes, Kalamata olives, and thinly sliced red onion.
3. Dress and Serve: Just before serving, drizzle with your desired amount of Greek Feta Dressing. Toss gently to coat all the evenly. Serve immediately for the best crunch.
Nutritional Information
• Servings: 4
• Prep Time: 15 minutes
• Calories: 172 kcal
• Fat: 12g
• Protein: 9g
• Total Carbs: 7.5g (0.26 oz)
• Dietary Fiber: 3.5g
• Net Carbs: 4g (0.14 oz)
• Nutrition information is estimated for the salad only and does not include dressing.
Pro Tips
• for the Perfect Greek Salad
• Swap the dressing! This salad is also fantastic with a creamy tzatziki or cucumber sauce instead of a vinaigrette.
• Add more protein by tossing in a cup of chickpeas (garbanzo beans) or some grilled chicken for a heartier meal.
• For the best flavor, let the red onion slices soak in a small bowl of cold water for 10 minutes before adding them to the salad. This mellows their sharp bite.
• Make it ahead by prepping all the vegetables and storing them in an airtight container in the fridge. Keep the dressing separate and toss just before serving to prevent sogginess.
FAQ
Q: What makes this Greek salad different from a traditional one
A: This recipe is a weeknight version inspired by a traditional Greek salad, or horiatiki. It differs by including romaine lettuce for a satisfying crunch and savory salami, which are not typically found in an authentic horiatiki salad from Greece.
Q: Can I make this Greek salad ahead of time
A: Yes, you can prepare the salad ingredients ahead of time. Store the chopped vegetables and salami in an airtight container in the fridge. To keep the salad crisp, keep the dressing separate and only toss everything together just before serving.
Q: How can I add more protein to this salad
A: To make this a heartier meal, you can easily add more protein. The recipe suggests tossing in a cup of chickpeas (garbanzo beans) or adding some grilled chicken.
Q: Is the dressing included in the nutritional information
A: No, the provided nutritional information, including the 172 calories per serving, is an estimate for the salad ingredients only and does not account for the Greek Feta Dressing.
Pro Tips
- Soak the sliced red onion in cold water for 10 minutes before adding it — it tames the sharp bite without dulling the crunch.
- Keep the dressing on the side and toss at the table; dressed romaine left standing goes soft fast.
- The nutrition count covers the salad only, so choose an olive-oil-based Greek feta dressing and pour with a light hand to stay keto.
- Prep the vegetables a day ahead and store them in separate airtight containers so weeknight assembly is a two-minute job.
- Try creamy tzatziki or cucumber sauce instead of vinaigrette — it clings to the salami and olives nicely.
Frequently Asked Questions
Is Greek salad with salami keto-friendly?
Yes, with care: the salad itself has 7.5 g of total carbs and 3.5 g of fiber (4 g net) per serving, plus 9 g of protein and 12 g of fat. Keep the dressing low-sugar and measured.
Can I make Greek salad ahead of time?
Chop the vegetables up to a day ahead and refrigerate them, but keep the dressing separate and toss it in right before serving so nothing wilts.
What can I use instead of salami?
Prosciutto or a good pepperoni work well in the same role. The salad also makes a fine base for grilled chicken if you want leaner protein.
Why do my onions taste too sharp?
Raw red onion bites hard. Soaking the slices in cold water for 10 minutes mellows them while keeping their color and crunch.
Recipe card below.
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Weeknight Greek Salad with Salami
Ingredients
Method
- Directions
- Prepare the : In a large serving bowl, combine the chopped romaine lettuce, sliced cucumber, salami strips, crumbled feta, halved cherry tomatoes, Kalamata olives, and thinly sliced red onion.
- Dress and Serve: Just before serving, drizzle with your desired amount of Greek Feta Dressing.
- Toss gently to coat all the evenly.
- Serve immediately for the best crunch.
- Add more protein by tossing in a cup of chickpeas (garbanzo beans) or some grilled chicken for a heartier meal.
