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Gluten-Free Greek Salad With Lemon Dressing - Fresh, Bright, and Easy

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients

  • For the salad:
  • 1 large English cucumber, halved lengthwise and sliced
  • 2 cups cherry or grape tomatoes, halved
  • 1 medium red onion, thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 6–8 oz feta cheese, cut into small cubes or crumbled
  • 1/4 cup fresh flat-leaf parsley, chopped
  • For the lemon dressing:
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 teaspoon lemon zest
  • 1 small garlic clove, finely minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard (check label for gluten-free)
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Prep the vegetables: Slice the cucumber, halve the tomatoes, thinly slice the red onion and bell pepper, and chop the parsley. Place everything in a large mixing bowl with the olives.
  • Make the lemon dressing: In a small jar or bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, Dijon, salt, and pepper until emulsified. Taste and adjust seasoning.
  • Add the feta: Gently fold in the feta cubes or crumbles. If you prefer a cleaner look, you can place larger slabs of feta on top and crumble just before serving.
  • Dress and toss: Pour about two-thirds of the dressing over the salad. Toss gently to coat without smashing the feta or tomatoes. Add more dressing as needed.
  • Rest briefly: Let the salad sit for 5–10 minutes so the flavors mingle. This short rest makes a big difference in taste.
  • Finish and serve: Sprinkle with parsley, add a pinch more salt or pepper if needed, and serve chilled or at room temperature.