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Greek Salad

Greek Salad

Gluten, Dairy, Egg Free
Course Salad


  • 1 Pepper Cut into 1/2 inch chunks
  • 1 1/2 to 2 cups Cherry Tomatoes Cut in 1/2
  • 1 Cucumber Cut into 1/2 inch chunks
  • 1 Purple Onion Cut into 1/4 to 1/2 inch chunks
  • 1/2 cup Whole Pitted Olives
  • 1/2 cup Feta


  • 1/4 cup Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 teaspoon Oregano
  • 1 teaspoon Basil
  • 1-2 Garlic Cloves, minced
  • 1 pinch Red Pepper Flakes


  • Place all of the prepared vegetables into a large bowl. Do not add feta at this point.
  • Mix the dressing in a small bowl and then pour over vegetables and stir well.
  • Cover bowl and place in the fridge. This salad can be made earlier in the day.
    Greek Salad
  • Add feta just before serving. OR our family leaves on the side and each person can add if they like it or can tolerate feta. Leaving it on the side also allows the salad to last longer in the fridge.


This recipe is so easy to make.  You can make it ahead and it transport well for a picnic, camping or a potluck.  
Keyword Dairy Free, gfkob, gluten free, gluten free kob, gluten, dairy & egg free, Greek Salad, Salad