Whole 30 Gluten Free Greek Salad

Total time15 min

Prep time15 min

Cook time0 min

Crisp English cucumber, juicy cherry tomatoes, sweet green bell pepper, and thinly sliced red onion get tossed together in a big bowl, then coated in a bright, tangy dressing built from good olive oil, fresh lemon juice, red wine vinegar, and dried oregano. Kalamata olives bring that salty, briny bite that makes this salad feel unmistakably Greek. It's tossed simply and served fresh, so the vegetables stay crisp and the flavors stay vivid bite after bite. Light, fast, and packed with real, whole ingredients, this one is a genuinely solid pick for a Whole30 lineup. Make the dressing ahead if you want, then toss everything together right before you eat for the best texture.

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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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