Keep the carb count down with these delicious Greek Salad Bowls that are packed with veggies and marinated lamb with a creamy tzatziki sauce on top.
»Want more? Also try these low-carb sides and salads.
You can load these Greek salad bowls up with any veggies you like and make them a really satisfying lunch or dinner bowl. We’re talking tomatoes, green peppers, and cucumbers.
Leave out the carbs from the pita bread that you would have piled all these ingredients into, and you have a quick and filling low-carb option. We love this keto Greek salad for how easy it is with all the same flavors.
There are around 9 net grams of carbs in each bowl, so it’s not a keto-friendly option, but you can further reduce the carbs by omitting the onions and the olives, if you want to cut down the carbs.
The lamb in this dish is my favorite addition. It puts a little twist on your typical chicken bowl, and the lamb is so tender and flavorful when it’s marinated in this Greek-inspired sauce.
Ingredients in a Greek Salad Bowl
The most typical ingredients for this bowl are ones that you’ll find in a Greek salad. But the best part is that you can mix and match with whatever veggies you have on hand at the moment.
- Tomatoes (chopped tomatoes or halved cherry tomatoes)
- Green bell pepper (or use red or yellow)
- Onions (red or white onions are fine!)
- Kalamata olives
- Lamb (or use chicken or pork)
- Feta cheese
- Optional: pomegranate seeds
If you like salads with a lot of veggies, try this low-carb Cobb Salad recipe.
The meat is marinated for 2-3 hours in a Greek marinade that gives it a robust flavor or olive oil, lemon and oregano. This is the most important step of this recipe, because of the intense flavor that’s imparted in the meat.
However, if you don’t have time to marinate the meat, you can mix up this dressing and toss the cooked meat in it to impart a similar flavor.
What you’ll need for the dressing:
- Olive oil
- Lemon juice
- Red wine vinegar
How to Make a Greek Salad Bowl
The first thing you need to do is prepare the Greek marinade. Whisk together the 5 ingredients in a bowl. Then add the lamb and stir it all up so the meat is fully coated.
I like to put the meat in a ziplock bag, which you can place in the refrigerator for 2-3 hours.
You can marinate the meat for as little as 20 minutes or as long as about 5 to 6 hours. The more you marinate, the more tenderized the meat will get, but you don’t want to let it go for longer than 6 hours, because it can become too soft or soggy.
I’m a huge fan of the 100% grass-fed, organic meat from FarmFoods. It’s a great way to get healthy meat you can trust straight from the farmers, delivered to your door. You choose the meat you want. All the meat is humanely raised and never given antibiotics or added hormones. I appreciate the peace of mind that gives.
Heat a pan on medium heat. Add olive oil or your preferred cooking oil to the pan. Remove the lamb from the marinade and space it out in the pan. You don’t want the meat to be crowded or piled on top of each other, because it won’t get that lovely seared surface.
Discard the rest of the marinade.
Cook the lamb until it’s browned on both sides. It takes about 8 minutes. Then remove it from the heat and set it aside.
Much like you’d make a greek salad, you’ll want to prepare the veggies by chopping them into bite-sized pieces. Add the tomato, cucumber, bell peppers, onion, feta, kalamata olives and lamb to the bowls.
I like to put them all in separate piles, but that’s just for presentation. Top the salad with some tzatziki and dried dill.
Tips & Substitutions
- I really like to serve this bowl with lamb, but you can leave the meat out all together or replace it with chicken or pork, if you want to.
- If you can’t marinate the meat for at least 20 minutes, you can divide the marinade in two. Coat the meat in half of the marinade before cooking, then use the remaining marinade to toss the cooked meat in once it’s done. This will help to impart more flavor on the meat.
- Buy a high-quality feta cheese, if possible, for the best flavor and texture.
- You can make your own tzatziki sauce with this recipe.
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More Recipes from Delightfully Low Carb
Greek Salad Bowl
- 12 ounces lamb cubed
- 1 tablespoon olive oil
- 1 large tomato diced
- 1 cucumber diced
- 1 green bell pepper diced
- 1 small onion sliced
- 4 ounces feta cheese crumbled
- 1/2 cup kalamata olives pitted
- 1/2 cup tzatziki
- 1 teaspoon dried dill
For the marinade
- 2 tablespoons cup fresh squeezed lemon juice
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon garlic salt
- 1 teaspoon Greek oregano
- Whisk together the marinade ingredients in a bowl. Add the lamb and stir to combine. Cover and refrigerate for 2-3 hours.
- Heat a pan on medium heat. Add 1 tablespoon of olive oil to the pan. When hot, remove the lamb from the marinade and space it out in the pan. Discard the left over marinade.
- Cook the lamb until browned on both sides, about 8 minutes. Remove from heat.
- Add the tomato, cucumber, bell peppers, onion, feta, kalamata olives, and lamb to the bowls.
- Top with tzatziki and dried dill.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Laura is an avid home cook and recipe creator. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.