Anti Inflammatory Gluten Free Greek Salad

Total time15 min

Prep time15 min

Cook time0 min

Anti Inflammatory Gluten Free Greek Salad

Crisp cucumber, juicy cherry tomatoes, crunchy green bell pepper, and thin ribbons of red onion come together here for a bright, no-cook salad that's ready in minutes. Briny Kalamata olives add a salty pop, while a simple whisked dressing of extra-virgin olive oil, fresh lemon juice, red wine vinegar, and dried oregano ties everything together with a light, tangy finish. Olive oil brings anti-inflammatory-friendly fats to the mix, and the fresh produce keeps things light, hydrating, and full of color. Toss it together, let it sit for a few minutes in the fridge so the flavors meld, and you've got a refreshing side that fits easily into an anti-inflammatory way of eating. It's a great make-ahead option for lunches, cookouts, or alongside grilled chicken or fish, and it holds up well for a quick second helping straight from the fridge.

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Ingredients

4 servings

For the dressing

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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2 tbsp fresh lemon juice
1 tsp red wine vinegar
1 tsp dried oregano
¼ tsp salt
¼ tsp black pepper

For the salad

1 english cucumber, cut into ½-inch chunks
2 cups cherry tomatoes, halved
1 green bell pepper, cut into 1-inch pieces
½ small red onion, thinly sliced
½ cup kalamata olives, pitted
4 oz feta cheese, cut into ½-inch cubes

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until the dressing is uniform and slightly emulsified.
2
Add the cucumber, cherry tomatoes, green bell pepper, red onion, and Kalamata olives to a large mixing bowl.

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