Nickel Allergy Friendly Classic Greek Salad

Total time15 min

Prep time15 min

Cook time0 min

Nickel Allergy Friendly Classic Greek Salad

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 medium ripe tomatoes, cut into wedges
1 english cucumber, halved lengthwise and sliced into half-moons
1 small red onion, thinly sliced
1 green bell pepper, cored and sliced into thin rings
½ cup kalamata olives, pitted
Divina Organic Pitted Kalamata Olives, 6 oz Mezzetta Pitted Greek Kalamata Olives - 5.75 Oz Private Selection Authentic Greek Kalamata Olives Simple Truth Organic Kalamata Olives - Pitted Murray's Pitted Kalamata Olives
See all
7 oz block feta cheese

For the dressing

3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
¼ tsp salt
¼ tsp black pepper

Instructions

1
Combine the tomato wedges, cucumber half-moons, red onion slices, bell pepper rings, and Kalamata olives in a large mixing bowl.
2
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!