Nickel Allergy Friendly No-Cook Greek Salad

Total time15 min

Prep time15 min

Cook time0 min

Nickel Allergy Friendly No-Cook Greek Salad

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Ingredients

4 servings

2 medium english cucumbers, cut into ¾-inch chunks
1 lb ripe tomatoes (about 3 medium), cut into ¾-inch chunks
1 medium green bell pepper, cut into ¾-inch pieces
½ medium red onion, 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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6 oz block feta cheese

For the dressing

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

Instructions

1
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until combined.
2
Add the cucumber, tomatoes, bell pepper, red onion, and Kalamata olives to a large bowl and toss to combine.

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