Juicy tomato wedges, crisp cucumber, sharp red onion, and briny Kalamata olives come together in a bowl for a salad that's as colorful as it is refreshing. The dressing is nothing fancy — just extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper whisked together and poured over the vegetables for a bright, herby finish. Everything gets tossed gently so the peppers and onions soak up that tangy oil, then it's piled onto a platter for serving. This is the kind of no-cook, ingredient-forward dish that leans on good produce and quality olive oil, which makes it a natural fit for a Mediterranean way of eating. It comes together in minutes but tastes like it belongs on a sun-drenched patio table. Keep this one on repeat for easy lunches, potlucks, or a side to grilled dishes all season long.
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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.
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