Anti Inflammatory Gluten Free Greek Salad
Total time15 min
Prep time15 min
Cook time0 min
4.7(26)
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
- 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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