Greek Tomato Salad with Focaccia Croutons and Herb Dressing (gluten-free)

This Greek Tomato Salad with Focaccia Croutons is a light and refreshing Mediterranean dish. It combines juicy tomatoes, creamy feta, fresh herbs, and crunchy homemade gluten-free croutons. A great option for a meal, appetizer, or side dish. This version is inspired by traditional Greek bread salads, which use leftover bread soaked in the juices of ripe tomatoes, feta, and olive oil. While it’s similar to Dakos from Crete, I’ve used gluten-free focaccia croutons to fit our diet. For a more traditional touch, you could swap the focaccia for lagana, a Greek flatbread. Let's start cooking!

Greek Tomato Salad with Focaccia Croutons and Herb Dressing (gluten-free)

Story Behind the Recipe

My father grew delicious beef steak tomatoes, and we always prepared a salad with feta, plenty of extra virgin olive oil, and bread to soak up the flavours. This Greek Tomato Salad with Focaccia Croutons is my version of what he loved to eat most. Like my father, I love to grow my own tomatoes and make this salad every year. I enjoy finely chopping shallots and fresh herbs for the dressing - it’s so scrumptiously delicious and addictively good! When poured over the tomatoes, feta, and gluten-free bread, it absorbs all those incredible flavours, making each bite juicy and full of taste. It’s a dish that brings back fond memories and is always a favourite. I know you will love it too.

Watch How to Make It

Helpful Tips and Suggestions

Variety of Tomatoes: The type of tomatoes you use in this salad makes all the difference! Mixing heirloom, Roma, and cherry tomatoes adds a variety of flavours, textures, and colours. Cutting them into different shapes and angles—such as wedges, rounds, and halves—ensures each bite is unique, with different surface areas soaking up the dressing for maximum flavour.

Greek Oregano: Always use Greek oregano if possible, as it has a more robust and aromatic flavour compared to other varieties. Rubbing it between your fingers before adding it to the dressing releases its essential oils, which intensifies its flavour and aroma. This small step makes a big difference in the overall taste of the dish!

Extra Virgin Olive Oil: Always opt for extra virgin olive oil in this recipe. It's the heart of Mediterranean cooking and contributes a rich, fruity flavour. Cold-pressed extra virgin olive oil is the best choice for health reasons, as it retains more nutrients and antioxidants. The quality of the oil is key to bringing out the flavours of the tomatoes, feta, and herbs.

Greek Feta: Greek feta is a must for this salad, and while I personally love goat’s feta for its creamy texture, look for a feta that crumbles easily, rather than one that's chalky and hard. The creaminess of the feta pairs beautifully with the tangy dressing and juicy tomatoes.

Gluten-Free Bread: If you can’t find gluten-free focaccia, any gluten-free bread will work in this recipe. Whether it’s a loaf of gluten-free sourdough or a simple gluten-free baguette, the bread will still soak up the delicious dressing, making each bite so tasty.

Serving Suggestions: This salad is perfect on its own or as a side dish to grilled meats or fish. It’s also a great way to use up any leftover gluten-free bread.

Greek Tomato Salad with Focaccia Croutons and Herb Dressing (gluten-free)

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Greek Tomato Salad with Focaccia Croutons and Herb Dressing (gluten-free)

Greek Tomato Salad with Focaccia Croutons and Herb Dressing

Prep Time: 10 minutes

Cook Time: 12 minutes

Serves: 4

INGREDIENTS

For the Dressing:

1 teaspoon dried oregano

¼ cup fresh dill, finely chopped

¼ cup fresh parsley, finely chopped

1 red shallot, finely chopped (or small red onion)

1 garlic clove, minced

1 tablespoon honey

3 tablespoons red wine vinegar

80ml (1/3 cup) extra virgin olive oil

For the Salad:

600g mixed tomatoes (heirloom, Roma, cherry, etc.), sliced

150g Greek feta, broken into chunks

200g gluten-free focaccia (or preferred bread)

Extra virgin olive oil, for drizzling

Sea salt and black pepper, to taste

INSTRUCTIONS

 

1. Make the Focaccia Croutons

Preheat the oven to 220°C (430°F) and line a baking tray with parchment paper.

Slice the focaccia horizontally in half, then cut into 3cm pieces.

Arrange on the prepared baking tray and lightly spray or drizzle with olive oil on both sides. Sprinkle with sea salt flakes if desired.

Bake for 12 minutes, or until golden and crisp. Set aside to cool.

2. Prepare the Tomatoes

Slice the tomatoes into various shapes to maximize surface area for soaking up the dressing. Use wedges, rounds, and halves for visual appeal and texture.

3. Make the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, honey, garlic, oregano, fresh dill, parsley, and shallot until well combined.

4. Assemble the Salad

Arrange the crispy focaccia croutons on a large serving platter (we place the croutons first to soak up the dressing that drizzles to the bottom)

Layer the sliced tomatoes over the croutons.

Crumble the feta cheese on top.

Drizzle the herb dressing evenly over the salad.

Gently toss to combine, then finish with an extra drizzle of olive oil.

Have you tried this recipe?

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Greek Tomato Salad with Focaccia Croutons and Herb Dressing (gluten-free)

Margaret Pahos @CreateCookShare