Ripe tomato wedges, crisp cucumber, thin red onion, and briny Kalamata olives come together in this bright, summery classic. Everything gets tossed in a simple dressing of extra-virgin olive oil, red wine vinegar, and dried oregano, letting the fresh produce shine without any heavy sauces weighing it down. The green bell pepper adds a nice crunch and a touch of sweetness that balances the salty olives perfectly. Serve it straight away on a platter for a vibrant side dish or light lunch that comes together in minutes. It's a refreshing, veggie-packed option that fits easily into a dairy free spread, no complicated steps required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Combine the tomato wedges, cucumber half-moons, red onion slices, bell pepper rings, and Kalamata olives in a large mixing bowl.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until combined.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
