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Looking for the best simple gluten free side salad? This fresh, vibrant dish is packed with crisp greens, tangy feta, and a zesty balsamic vinaigrette. Perfect for any meal!
I first discovered this salad during a summer picnic. It was love at first bite—the crunch of the cucumbers, the sweetness of the tomatoes, and the tang of the olives and feta. Now, it’s a staple in my kitchen, especially when I need a quick, healthy side.
Get ready to whip up this delightful best simple gluten free side salad in no time!
What to Expect
- Time: 15 minutes
- Difficulty: Easy
Before You Begin
Prep your ingredients ahead of time for a smooth assembly. Wash and dry your greens thoroughly to keep them crisp. Slice the onions thinly for a milder flavor.
Ingredients You’ll Need
| Salad | Quantity |
|---|---|
| Mixed leafy greens or Romaine lettuce | 1 5 oz container |
| Cucumber, sliced and quartered | 1/2 cucumber (approx. 3/4 cup) |
| Cherry tomatoes, halved | 1/2 – 1 cup |
| Red onion, sliced thin and halved | 1/2 |
| Kalamata olives (or black olives) | 1/4 – 1/2 cup |
| Crumbled feta | 1/4 cup |
| Easy Balsamic Vinaigrette | Quantity |
| Extra virgin olive oil | 1/4 cup |
| Balsamic vinegar | 1 1/2 tablespoon |
| Dijon mustard | 1 tablespoon |
| Garlic powder | A pinch or to taste |
| Salt | A pinch or to taste |
Step-by-Step Guide
- Make the Vinaigrette: Whisk together olive oil, balsamic vinegar, Dijon mustard, garlic powder, and salt. Set aside.
- Prep the Salad: In a large bowl, combine mixed greens, cucumber, tomatoes, red onion, olives, and feta.
- Toss and Serve: Drizzle the vinaigrette over the salad and toss gently. Serve immediately for the freshest taste.
Pointers for Perfection & How to Store
For a magazine-worthy presentation, arrange the salad on a flat platter. Store leftover dressing in the fridge for up to a week. For another great gluten-free dish, try this Gluten Free Pasta Salad Recipe.
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Best Simple Gluten Free Side Salad
- Total Time: 10
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This is the Best Simple Gluten-Free Side Salad you will ever make. It ditches boring iceberg lettuce for peppery arugula, nutty shaved Parmesan, and a bright, homemade lemon vinaigrette. It comes together in less than 10 minutes and adds a fresh, elegant touch to any dinner table, from pasta nights to steak dinners.
Ingredients
— The Greens —
5 oz fresh arugula (or mixed baby greens)
1 cup cherry tomatoes, halved
½ English cucumber, sliced into half-moons
— The Crunch & Flavor —
⅓ cup shaved Parmesan cheese (use a vegetable peeler for big, salty flakes)
¼ cup pine nuts or chopped walnuts, toasted
— The Lemon Vinaigrette —
3 tablespoons extra virgin olive oil (use your best quality oil here)
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard (helps emulsify the dressing)
½ teaspoon honey or maple syrup (balances the acid)
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Toast the Nuts: Place the pine nuts (or walnuts) in a small dry skillet over medium-low heat. Cook for 2–3 minutes, shaking the pan frequently, until they are golden and fragrant. Remove from heat immediately to prevent burning.
2. Make the Dressing: In a small jar or bowl, combine the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Whisk vigorously (or shake the jar) until the dressing is fully emulsified and creamy-looking.
3. Assemble Base: Place the arugula (or mixed greens) in a large salad bowl. Add the halved cherry tomatoes and cucumber slices.
4. Dress the Salad: Pour the dressing over the greens. (Tip: Start with half the dressing, toss, and add more only if needed. You want the leaves coated, not drowning).
5. Toss: Use salad tongs to gently toss everything together until the greens are glistening.
6. Top & Serve: Sprinkle the toasted nuts and shaved Parmesan cheese over the top. Serve immediately while fresh and crisp.
Notes
Shaved vs. Grated: Using a vegetable peeler to shave ribbons of Parmesan creates bursts of salty flavor that are much better than grated cheese in a salad.
Serving Timing: Arugula wilts quickly once dressed. Wait to add the dressing until right before you are ready to eat.
Dairy-Free: Omit the Parmesan or use a dairy-free feta alternative.
Make it a Meal: Top this salad with grilled chicken breast or chickpeas to turn it into a light lunch.
- Prep Time: 10
- Category: Side Dish
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 2
- Sodium: 210
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 5
- Cholesterol: 5
Your Burning Questions Answered!
- Can I make this ahead?
- Yes! Prep the ingredients and store them separately. Toss with dressing just before serving.
- What can I substitute for feta?
- Try goat cheese or dairy-free feta for a similar tang.
Is this salad vegan?
Skip the feta or use a plant-based alternative to make it vegan.
Dig In & Enjoy!
This best simple gluten free side salad is a crowd-pleaser—fresh, flavorful, and effortless. Perfect for picnics, potlucks, or a quick weeknight side. For more delicious ideas, follow me on Pinterest.