Gluten Free Classic Greek Salad

Total time15 min

Prep time15 min

Cook time0 min

Juicy tomato wedges, crisp cucumber, and sharp red onion come together with briny Kalamata olives and cool green pepper rings for a salad that's all about fresh, no-fuss flavor. The dressing is nothing more than good olive oil, a splash of red wine vinegar, dried oregano, salt, and pepper, whisked together and tossed through so every bite gets coated. It's served the traditional way, with a whole block on top left uncrumbled so you can cut into it as you eat, letting the creamy tang mix into the vegetables underneath. There's no cooking involved, just good ingredients tossed together and served right away while everything stays crisp and cold. This is a naturally easy, no-nonsense dish to keep on hand for a gluten free spread — it comes together in minutes and looks just as good as it tastes.

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Ingredients

4 servings

4 medium ripe tomatoes, cut into wedges
Fresh Roma Tomato Fresh Organic Red Tomato Fresh Red Tomato On The Vine Red Tomato Vine Ripe Tomato
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1 english cucumber, halved lengthwise and sliced into half-moons
1 small red onion, thinly sliced
1 green bell pepper, cored and sliced into thin rings
½ cup kalamata olives, pitted
7 oz block feta cheese

For the dressing

3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
¼ tsp salt
¼ tsp black pepper

Instructions

1
Combine the tomato wedges, cucumber half-moons, red onion slices, bell pepper rings, and Kalamata olives in a large mixing bowl.
2
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until combined.

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