Summer is all about big fresh bowlfuls of food and zingy salads that celebrate the best seasonal produce available. Greek salad is an absolute classic dish, which is easy to whip up and is the perfect partner for BBQs or al fresco feasting.
For my gluten free Greek salad I omitted the red onion from the classic recipe as I don’t like the harsh taste, but feel free to reintroduce it to this Greek dish. You can multiply the quantities to make this into a large sharing side dish, or make this quantity for an easy lunch. If serving solo, try it with some gluten free bread, maybe throw in some pea hummous and my lean chicken kebabs too!
Greek Salad (Serves 2)
- Half a cucumber
- Large handful baby plum tomatoes (approx 100g)
- 100g Greek feta
- 1 tsp oregano
- 1 tbsp olive oil
- 100g kalamata olives
- Chop the cucumber, tomato and feta into chunks and place in a large bowl.
- Add the olives to the salad and mix everything together.
- Dress with the oregano and olive oil, stir well and leave to sit for a few minutes before serving. Easy peasy!
You can prepare this gluten free Greek salad in advance, then simply leave it covered in the fridge to stay chilled.
If you enjoyed this salad idea, why not try one of my other gluten free spring summer recipes: