Gluten Free Greek Salad
Crisp cucumber chunks, juicy halved cherry tomatoes, green bell pepper, briny Kalamata olives, and creamy cubes of feta come together in a bowl that looks as vibrant as it tastes. The homemade dressing — a quick whisk of extra-virgin olive oil, fresh lemon juice, red wine vinegar, and dried oregano — ties every ingredient together with a bright, herby punch. Every component here is naturally free of gluten, so there's no need to scrutinize labels or swap anything out; the dish just works as written. Tossing the vegetables first and then gently folding in the feta at the end keeps those cubes beautifully intact rather than crumbled into mush — a small step that makes a big difference in texture. It comes together in minutes with zero cooking required, making it an ideal weeknight side or a crowd-pleasing addition to any warm-weather spread. Serves four, and honestly, it disappears fast enough that doubling the batch is never a bad idea.
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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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