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I absolutely love the tangy, fresh flavours of a Gluten Free Greek Salad and my version is super simple with the ultimate dressing hack!
Greek salad is a refreshing mix of cucumber, tomato, onion, olives and feta in a zingy lemon, vinegar and olive oil dressing.
It’s delicious served on its own as a summer lunch or the perfect side dish for a BBQ or picnic. Best enjoyed al fresco in the sunshine.
This easy Greek Salad uses only a few simple ingredients, is gluten free and easy to make dairy free and vegan too.
Of course you can vary this dish so easily to suit your tastes, or even mix it with rice or quinoa for a more substantial salad dish.
Greek Salad is definitely a staple side dish to have in your kitchen repertoire when the weather starts to heat up!
Greek Salad Ingredients
I’ve tried to keep this recipe as traditional as possible and you’ll only need a few ingredients.
Many of the dressing ingredients are store-cupboard staples and items I use in lots of recipes so nothing ever goes to waste.
The main ingredients you’ll need for a Greek salad are:
- Feta cheese - use a dairy free one for a vegan version or a low fat feta for a lighter version.
- Cucumber – I just use half a standard cucumber but you could use mini cucumbers instead if you prefer.
- Tomato - I use plum tomatoes because they’re easy to just halve but you could chop up larger tomatoes if you only have them to hand.
- Red onion – You can omit this if you find the flavour too harsh but I find the lemon juice in the dressing takes some of the kick out of the raw onion.
- Kalamata olives - you can use black olives if you prefer but these are by far the best type of olives for a Greek salad. Make sure whichever olives you use are pitted.
The ingredients you need for a Greek salad dressing are:
- Oregano – I use dried oregano but you can use fresh if you prefer. This herb is key to the flavour so feel free to add more if you like.
- Olive Oil – Use a good quality, extra virgin olive oil if you can afford to.
- Lemon Juice – This adds a great tang to your Greek salad. I squeeze mine fresh but you can use lemon juice from the bottle if easier.
- Red Wine Vinegar – To me this is the best (and only!) vinegar to use in a Greek salad. However, if you want to keep costs down and already have something like apple cider vinegar, you could substitute for that instead.
- Garlic - I use chopped frozen garlic for ease, but you could chop or crush a garlic clove. Garlic paste would also work well.
- Feta – Yes, that’s right! Use a little extra feta in the dressing (instructions in the recipe card below) and you won’t regret it! Trust me, it makes all the difference.
- Salt and Pepper – I like to season my dressing with a little extra salt and pepper to suit my tastes, but you can skip this if you like.
What to serve with my gluten free Greek salad
One of the things I love about Greek salad is how versatile it is – it will go with so many different dishes.
Here are a few suggestions of how serve with your gluten free Greek salad:
- Dish up a bowl of Greek salad as a side dish to all your BBQ favourites, as part of a platter of salads including potato salad and my Mexican corn salad.
- Serve it up alongside grilled meat or fish, as well as a good serving of mixed lettuce leaves, for a light dinner.
- Mix the Greek salad with cooked rice (hot or cold!) and serve it up with my homemade Greek Chicken Kebabs.
- Serve it as a side dish alongside this Greek Chicken Traybake for a feta-powered dinner. The more feta, the better if you ask me!
- Enjoy it on its own in a lunchbox or for a tasty lunch or picnic on a hot day. With the feta and olives it’s lovely and filling without being heavy.
If you come up with any other ways you love to serve your gluten free Greek salad, please do let me know in the comments at the bottom of this post!
My Gluten Free Greek Salad Recipe
Ok, let’s cut to the chase – the recipe you’ve all been waiting for and the best gluten free Greek salad I’ve ever made!
This recipe serves 2 as a main or substantial side dish, but could easily stretch to serve 4 people as part of a BBQ or picnic platter.
You can easily size this recipe up or down and any leftovers will keep in the fridge (covered or in a sealed tub) for around 3 days so nothing has to go to waste!
And please do leave a review to let others know you loved it too! It would mean the world to me.
- Half a cucumber
- 150g plum tomatoes
- 1 red onion
- 100g feta cheese
- 100g pitted Kalamata olives
For the dressing:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- Juice of 1 lemon
- 1 tsp chopped garlic
- 1 tsp dried oregano
- 50g feta
- Salt and Pepper
- Chop the cucumber into 2cm chunks and cut the tomatoes in half (is using larger tomatoes, cut them into similar-sized chunks to the cucumber). Finely chop the onion.
- Mix all of the dressing ingredients together, using a fork to ‘mush’ the feta into the mixture. A few little lumps is fine but you want it to be fairly well mixed together.
- Add the cucumber, tomato, red onion and olives to a large bowl. Crumble the feta in using your hands (or roughly chop into small pieces). Mix together well.
- Pour the dressing over the salad, mix well and then serve straight away.
- Any leftovers will keep in the fridge for 2-3 days. See the blog post above for ideas on substitutions.
Amount Per Serving: Calories: 517Total Fat: 48gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 67mgSodium: 1161mgCarbohydrates: 13gFiber: 3gSugar: 7gProtein: 12g
Need more gluten free BBQ recipe inspiration?
Here are some more gluten free BBQ side dish recipes you can try out once you've made this Gluten Free Greek Salad recipe.
- Watermelon and Feta salad
- Spanish potato salad with chorizo
- The BEST Potato Salad
- Quinoa, Feta and Pomegranate Salad
If you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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