This recipe is incredibly simple, but so delicious! It is a perfect side dish for a BBQ or an extensive dinner.

But it is also delicious as a healthy lunch, for example for work or on the go. Low FODMAP Greek salad!

How to make low FODMAP Greek salad

You can have this dish on the table in fifteen minutes. All you have to do is chop the ingredients and put everything together in a large bowl.

Classic Greek salad does not contain lettuce, but the base consists of cucumber, bell pepper, and tomato. With real feta and Greek olives of course. And a generous drizzle of olive oil.

I would advise using good-quality ingredients for this recipe. For example, I choose real Greek feta (not the cheaper white cheese), Kalamata olives, good olive oil, and plum tomatoes, because they have a lot of flavor.

Of course, you can also choose cheaper variants, but that does affect the taste of this dish.

Serving low FODMAP Greek salad

I like to make this dish as a light summer lunch. I just eat it like this, without anything else. Or maybe with a slice of spelt bread, if I’m really hungry.

It’s also a delicious side dish for a BBQ. Or for example to serve next to a piece of meat or fish with some potatoes or fries.

Low FODMAP Greek salad

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• Author: Karlijn
• Total Time: 10 min
• Servings: 4 1x
• Diet: Gluten Free

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Description

A simple low FODMAP Greek salad. Delicious as lunch or as side dish. Gluten-free and low lactose.

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Ingredients

Scale 1x2x3x

• 2 tomatoes on the vine (about 150g in total)*
• 1 green bell pepper
• 250 g (8.8 oz) cucumber*
• A handful of Kalamata olives
• 1 block of feta
• 2 tbsp olive oil
• 1 tsp red wine vinegar
• A pinch of salt
• 1/2 tsp oregano
• 1/2 tsp black pepper
• 2 stalks of spring onion, the green part only

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Instructions

1. Wash the vegetables. Cut the tomatoes into wedges and the green pepper into strips and then into smaller pieces.
2. Halve the cucumber and cut it into pieces.
3. Divide all the vegetables over a salad bowl. And divide the olives over the vegetables.
4. Cut the feta into a few blocks and place them on the salad.
5. For the dressing, sprinkle 2 tbsp olive oil and 1 tsp red wine vinegar over the salad and season with a pinch of salt, 1/2 tsp oregano, and 1/2 tsp black pepper.
6. Cut the green part of some spring onion over the salad as a garnish.
7. Serve immediately or store the salad in the refrigerator until you are ready to serve it.

Notes

*Please note: tomatoes on the vine are low FODMAP up to 69 grams per serving. Cucumber up to about 100 grams per serving. Both contain the FODMAP group fructose. If you are still in the elimination phase, I recommend eating a maximum of 1/6 of this recipe per meal. Then you stay within the permitted amount of fructose. Or you can reduce the amount of cucumber to 150 grams for the entire dish. Then you can eat 1/4 portion of the salad. Do you already know what you can and cannot tolerate? Then you can adjust your portion to your own tolerance level.

• Prep Time: 10 min
• Category: Lunch
• Method: Chopping
• Cuisine: Greek