Nickel Allergy Friendly Greek Village Salad (Horiatiki)
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Learn more →Ingredients
4 servings
- 4 medium ripe tomatoes (about 1 ½ lb), cut into large wedges
- 1 english cucumber, halved lengthwise and cut into thick half-moons
- 1 green bell pepper, cored and cut into thin rings
- ½ small red onion, thinly sliced
- ½ cup kalamata olives, pitted
- 6 oz block feta cheese
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 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.
- ¼ tsp flaky sea salt, or to taste
- ¼ tsp freshly ground black pepper
Instructions
- 1
Combine the tomato wedges, cucumber half-moons, green pepper rings, and red onion slices in a large mixing bowl.
- 2
Scatter the Kalamata olives over the vegetables, then drizzle with the olive oil and red wine vinegar. Sprinkle with the dried oregano, salt, and black pepper, and toss gently once or twice — just enough to distribute the dressing without breaking up the tomatoes.
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