What’s better than a filling salad as a meal on a hot summer day? This Greek salad recipe has plenty of fiber and protein, it’s a hit at picnics and other food sharing events, and it’s gluten-free. One more great thing about this recipe: it just takes three steps to create it.
It’s over 90 degrees outside and very humid on the day I’m writing this. Guess what’s for supper? You’ll find the printable version of this recipe lower on the page.
Greek Salad Recipe Ingredients
1/3 cup red-wine vinegar
2 tablespoons extra-virgin olive oil
1 tsp oregano (or 1 Tbsp of fresh chopped oregano)
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 cups chopped romaine lettuce
2 1/2 cups canned large white beans, like cannelini
2 medium tomatoes, chopped
1 medium cucumber, peeled, seeded and chopped
1/2 cup finely chopped red onion
1/2 cup sliced ripe black olives
1/2 cup crumbled feta cheese
Three Steps and You’re Done
- Whisk vinegar, oil, oregano, garlic powder, salt and pepper in a large bowl.
- Add lettuce, cucumber, onion, olives and feta and toss to combine.
- Add tomatoes and beans and gently toss to combine and coat with dressing.
Tools You’ll Need
You will need to do a fair amount of chopping to make this Greek Salad recipe. I use my Ninja Express Chop (works fast, so easy to clean!), but the Ninja Master Prep looks even better for just around $10 more. Otherwise, a good chef’s knife works very well, too.
Printable Gluten Free Greek Salad Recipe