Nickel Allergy Friendly Greek Oregano Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

5.0

(21)

Nickel Allergy Friendly Greek Oregano Cucumber Salad

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Ingredients

4 servings

2 english cucumbers (about 1 ½ lb total), halved lengthwise and sliced ¼-inch thick
½ tsp kosher salt
4 scallions, green tops only, thinly sliced
½ cup cherry tomatoes, halved
½ cup pitted kalamata olives, halved
3 oz feta cheese, crumbled (about ¾ cup)
2 tbsp fresh mint leaves, torn (optional)

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
1 ½ 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 black pepper
¼ tsp sugar

Instructions

1
Place the sliced cucumbers in a large mixing bowl and toss with the kosher salt. Let stand for 10 minutes, then tip into a colander and shake off the excess liquid — the cucumbers should feel slightly firmer and less watery.
2
While the cucumbers drain, whisk together the olive oil, red wine vinegar, dried oregano, black pepper, and sugar in a small bowl until the dressing looks uniform and slightly emulsified.

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