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Mediterranean Salad

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a bowl of greek salad with cucumbers, olives, and cherry tomatoes
Prep Time: 
10 minutes
Number of Servings: 
Makes 2 1⁄2 cups (Serves 4)
Recipe Source: 
Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame by Cybele Pascal (Ten Speed Press, 2012)

Ingredients

  • 1⁄2 English cucumber, cut into 1⁄2-inch pieces (1 cup)
  • 1 cup cherry tomatoes, halved, or 1 cup tomatoes, cut into 1-inch pieces
  • 1⁄2 cup bell pepper, cut into 1-inch pieces
  • 8 Kalamata olives
  • 1 green onion, green and white parts, chopped
  • 2 Tbsp freshly squeezed lemon juice
  • 1 Tbsp extra-virgin olive oil
  • 1⁄4 tsp dried oregano
  • Salt and freshly ground black pepper

Directions

  1. In a bowl, toss together cucumber, tomatoes, and bell pepper.
  2. Add olives and green onion and toss.
  3. Drizzle with lemon juice and olive oil and sprinkle with oregano and some salt and pepper.
  4. Toss and adjust salt and pepper to taste.
Nutrition Info: 
57 Calories, 1 g Protein, 0 mg Cholesterol, 5 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 1 g Fiber, 4 g Total fat (1 g sat), 266 mg Sodium, ★★★ Vitamin C, ★ Vitamin K

Serving Suggestion

Pair this salad with these deeply delicious, earthy, spicy cakes!

Black-Eyed Pea Cakes

a platter of vegetarian patties with a side salad

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Contributor

Cybele Pascal

I’m Cybele Pascal and I’m the mother of a food allergic family. My son Lennon was diagnosed with severe dairy and soy allergies in 2001, and our life in the kitchen was forever changed.

In 2001, there were no cookbooks that eliminated all top 8 allergens responsible for 90% of food allergies. Nobody had written it. But those were the recipes I needed, so I wrote the book myself.  I spent about two years creating the recipes that eventually became The Whole Foods Allergy Cookbook.

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