Gluten-Free Classic Greek Salad with Mint Recipe That Will Make Feta Jealous

Bright, herb scented and refreshingly crisp, this gluten free Classic Greek Salad with mint celebrates summer vegetables and briny feta. A simple red wine vinegar dressing, oregano, and a garlic kiss lift familiar flavors into something lively and elegant.

Ready in minutes, it’s perfect for weeknights, picnics, and family gatherings.

Equipment: Must-haves

• Measuring cups and spoons
• Whisk
• Small container with lid or jar
• Cutting board
• Chef’s knife
• Large platter

Equipment: Nice-to-haves

• Mixing bowl
• Salad tongs or servers
• Mandoline slicer (for even cucumber slices)

Ingredients

• Dressing:
• 1/4 cup extra-virgin olive oil
• 3 tbsp red wine vinegar (made strictly from red wine grapes or labeled gluten-free)
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper, ground
• Salad:
• 1 English cucumber, cut lengthwise and sliced into quarter-inch pieces
• 1 green bell pepper, chopped into 1-inch pieces
• 2 cups halved cherry tomatoes
• 5 ounces feta cheese, cut into half-inch cubes (feta in brine is best for this recipe)
• 1/3 cup thinly sliced red onion
• 1/3 cup pitted Kalamata or black olives, sliced (plain, not stuffed)
• 1/3 cup fresh mint leaves (choose the young ones for better texture)

Instructions

1. Make the dressing: In a small container with lid, whisk together the olive oil, vinegar, minced garlic, oregano, mustard, salt, and several grinds of pepper.
2. Cut the cucumbers, green pepper, onion, tomatoes, feta, olives (if needed)
3. On a large platter, arrange all the ingredients.
4. Drizzle with the dressing and very gently toss.
5. Top with the mint leaves.
6. Season to taste and serve.
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What Else You Should Know

Use a clean, gluten free red wine vinegar (or one labeled gluten free) and plain Kalamata or black olives — avoid stuffed or flavored varieties that may contain gluten. Feta in brine stays firmer and more flavorful in this salad; cut into half-inch cubes and handle gently to keep the pieces intact when tossing.

If you like a smoother dressing, shake olive oil and vinegar with the minced garlic, oregano, a small spoonful of mustard (optional), salt, and pepper in a lidded jar until emulsified. To keep texture bright, choose young mint leaves and add them just before serving.

Low FODMAP serving notes: To lower FODMAPs while keeping flavor, replace the minced garlic with garlic infused olive oil and swap red onion for the green tops of scallions; these swaps preserve taste while reducing FODMAP content. Make-ahead tip: Whisk the dressing and refrigerate separately for up to 3 days.

Assemble and toss just before serving to keep vegetables crisp.

Conclusion

This Gluten free Classic Greek Salad with Mint brings crisp cucumber, green pepper, halved cherry tomatoes, briny feta, red onion, and Kalamata olives together under a simple red wine vinegar and olive oil dressing. Fresh mint adds a bright lift.

It’s quick, forgiving, and naturally gluten free when you choose gluten free vinegar and plain olives. Make the dressing in a jar, toss gently to protect the feta, and serve chilled or at room temperature.

Perfect for weeknights, picnics, or as a vibrant side. This salad proves that simple ingredients can deliver maximum flavor anytime.