Nickel Allergy Friendly Gluten Free Greek Salad

Total time15 min

Prep time15 min

Cook time0 min

Nickel Allergy Friendly Gluten Free Greek Salad

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Ingredients

4 servings

For the dressing

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
2 tbsp fresh lemon juice
1 tsp 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

For the salad

1 english cucumber, cut into ½-inch chunks
2 cups cherry tomatoes, halved
1 green bell pepper, cut into 1-inch pieces
½ small red onion, thinly sliced
½ cup kalamata olives, pitted
4 oz feta cheese, cut into ½-inch cubes

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until the dressing is uniform and slightly emulsified.
2
Add the cucumber, cherry tomatoes, green bell pepper, red onion, and Kalamata olives to a large mixing bowl.

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