Nickel Allergy Friendly Greek Tomato & Red Onion Salad

Total time25 min

Prep time15 min

Cook time0 min

Nickel Allergy Friendly Greek Tomato & Red Onion Salad

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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
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
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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
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, or to taste
¼ tsp black pepper, or to taste
2 oz feta cheese, broken into large crumbles (optional)
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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