Gluten-Free Greek Salad
By the Gluten Free Recipes team ·
This vibrant Greek Salad bursts with fresh, crisp vegetables and a zesty lemon-herb dressing. It's a refreshing and satisfying dish, perfect as a light lunch or a flavorful side.
At a glance: This medium salads and sides recipe yields 4 servings in about 25 minutes (15 min prep, 10 min cook). It uses 13 ingredients — including chopped romaine lettuce or mixed greens, chopped cucumber, chopped tomatoes — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Greek Salad: When preparing this salads and sides recipe, exercise caution with packaged ingredients such as olives and feta cheese, as they can sometimes be processed in facilities that handle gluten. Always check for explicit gluten-free certification to prevent cross-contamination In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Greek Salad: This recipe is naturally gluten-free, relying on fresh produce and verified gluten-free pantry staples. It avoids all gluten-containing grains.
Ingredients
- 4 cups chopped romaine lettuce or mixed greens
- 1 cup chopped cucumber
- 1 cup chopped tomatoes
- 0.5 cup sliced red onion
- 0.5 cup Kalamata olives, pitted
- 0.25 cup crumbled feta cheese (optional, omit for vegan)
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp Dijon mustard (verify GF)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 clove garlic, minced (optional)
Instructions
- 1
Prepare the salad base by thoroughly washing and chopping the romaine lettuce or mixed greens. Place the prepared greens into a large salad bowl. Add the chopped cucumber, chopped tomatoes, sliced red onion, and pitted Kalamata olives to the bowl with the greens. If using, gently crumble the feta cheese over the vegetables.
- 2
In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, verified gluten-free Dijon mustard, salt, black pepper, and minced garlic (if using). Continue whisking vigorously for about 1-2 minutes until the dressing is well emulsified and has a slightly thickened consistency. The aroma should be bright and herbaceous.
- 3
Pour about half of the prepared dressing over the ingredients in the large salad bowl. Gently toss the salad for about 1-2 minutes, ensuring all the vegetables and greens are lightly coated with the dressing. You should see a glossy sheen on the ingredients.
- 4
Taste a piece of lettuce or a vegetable to check the seasoning. Add more salt, pepper, or lemon juice to the dressing if needed, then toss again to distribute. Add the remaining dressing if desired, tossing until the salad is perfectly coated and looks vibrant.
- 5
Serve the Greek Salad immediately while the greens are crisp and fresh. This salad is best enjoyed right after preparation for optimal texture and flavor.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Add feta toward the end of cooking to preserve its creamy texture and tangy flavor.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
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