Nickel Allergy Friendly Greek Cucumber Salad with Lemon & Herbs
About FigFig 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
- 2 english cucumbers, halved lengthwise and sliced into ¼-inch half-moons
- 1 pint cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- ½ cup pitted kalamata olives, halved
- 4 oz feta cheese, crumbled
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint leaves, roughly torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
Ingredient noteHerbs 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.
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, dried oregano, salt, and black pepper until combined.
- 2
In a large mixing bowl, combine the sliced cucumbers, cherry tomatoes, red onion, and Kalamata olives.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!