Eosinophilic Esophagitis Friendly Greek Tomato & Red Onion Salad
Total time25 min
Prep time15 min
Cook time0 min
4.6(22)
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Learn more →Ingredients
4 servings
- 1 ½ lbs ripe tomatoes (about 4 medium), cut into 1-inch wedges
- 1 medium english cucumber, halved lengthwise and sliced ¼-inch thick
- ½ medium red onion, very thinly sliced
- ½ cup kalamata olives, pitted
- ½ cup green bell pepper, cut into thin strips
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp red wine vinegar
- ½ tsp dried oregano
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 2 oz feta cheese, broken into large crumbles (optional)
Can be omittedfeta cheese
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the sliced red onion in a small bowl of cold water and let it soak for 10 minutes, then drain and pat dry. This softens the sharp bite without cooking the onion.
- 2
In a large mixing bowl, combine the tomato wedges, cucumber slices, drained red onion, Kalamata olives, and green bell pepper strips.
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