Gluten Free No-Cook Greek Salad

Total time15 min

Prep time15 min

Cook time0 min

Crisp English cucumbers, juicy ripe tomatoes, and crunchy green bell pepper come together with thinly sliced red onion and briny Kalamata olives in this fresh, no-cook toss. A simple whisked dressing of extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper coats everything in bright, tangy flavor without ever touching the stove. Big chunks of tangy feta are laid right on top for that classic salty finish, and the whole thing comes together in minutes with just one bowl and a knife. It's an easy, no-fuss side dish that fits neatly into a gluten free spread, whether you're serving it alongside grilled meats or eating it straight out of the bowl.

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Ingredients

4 servings

2 medium english cucumbers, cut into ¾-inch chunks
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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1 lb ripe tomatoes (about 3 medium), cut into ¾-inch chunks
1 medium green bell pepper, cut into ¾-inch pieces
½ medium red onion, thinly sliced
½ cup kalamata olives, pitted
6 oz block feta cheese

For the dressing

3 tbsp extra-virgin olive oil
1 ½ tbsp red wine vinegar
1 tsp dried oregano
¼ tsp salt
¼ tsp black pepper

Instructions

1
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until combined.
2
Add the cucumber, tomatoes, bell pepper, red onion, and Kalamata olives to a large bowl and toss to combine.

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