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I absolutely love the fresh flavours of a Gluten Free Greek Salad and my version is super simple. Plus I have the BEST Greek Salad dressing hack which will take your salad to the next level! A great summer lunch idea or BBQ side dish, and naturally gluten free.
I absolutely ADORE a homemade Greek Salad and when the sun comes out, it’s the one dish I turn to over-and-ver again.
It’s just the BEST Greek Salad recipe with tomato, cucumber, Kalamata olives, red onion and feta, dowsed in an oregano, feta and lemon dressing.
Of course you can vary this dish so easily to suit your tastes, or even try my gluten free Greek Pasta Salad for a more substantial version.
It’s a great summer side dish for a gluten free BBQ or a fab gluten free picnic recipe. I also love having it as a side dish to my Greek Chicken Kebabs or with Gluten Free Gyros.
However you eat it, an authentic 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 to make this Greek salad recipe.
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 – Authentic Greek feta is better, but a Greek salad cheese is fine too. 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.
A classic Greek salad can also sometimes contain green bell peppers thinly sliced, though I have never used them in my recipe. Add them if you like!
The ingredients you need for my 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.
How to make Greek Salad
There’s a printable recipe card below with the method, but here are some step-by-step photos to show you how easy this gluten free chocolate mousse is to make.
To make this easy Greek Salad recipe:
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.
What to serve with 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 for a BBQ or as part of a platter of salads including potato salad, my fave Chicken Caesar 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 idea.
- Mix the Greek salad with cooked rice (hot or cold!) and serve it up with my homemade Greek Chicken Kebabs or my Gluten Free Stuffed Peppers.
- 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!
Frequently Asked Questions
Here are some FAQs about this easy Greek Salad recipe – if you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Usually a Greek Salad uses naturally gluten free ingredients so is safe for a gluten free diet and people with coeliac disease. That being said, always double check when ordering out as you have to be careful with cross contamination or restaurants adding extra ‘flairs’ like croutons. This gluten free salad recipe is naturally completely gluten free.
Traditional Greek salad dressing uses red wine vinegar which is completely gluten free. However, some recipes may vary so always double check. My Greek salad dressing is completely coeliac-safe and gluten free.
Yes you can – if you want to make this ahead of time you can prep it up to 24 hours in advance. Any longer than that and you may find the veg goes a bit soggy. Alternatively, make the dressing and prepare the veg, then keep them in separate tubs. Mix them just before serving.
Leftovers are pretty rare in our house – but if you do have any Greek salad remaining, pop it in an airtight container in the fridge for 24-48 hours.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Greek Salad Recipe
Ingredients
- Half a cucumber
- 150 g plum tomatoes
- 1 red onion
- 100 g feta cheese
- 100 g 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
- 50 g feta
- Salt and Pepper
Instructions
- 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.
Video
Notes
- Storage: For details on storing and making this Greek Salad ahead of time, check out the FAQs section below this recipe card.
- Step-by-Step Photos: Scroll up for some handy photos showing you exactly how to make this salad recipe, as well as handy recipe tips.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Greek Salad!
Nutrition
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