Juicy tomato wedges, crisp cucumber, sharp red onion, and briny Kalamata olives come together in a big, colorful bowl that's basically summer in a dish. The dressing is where this salad really shines — good extra-virgin olive oil, a splash of red wine vinegar, and dried oregano whisked into a bright, punchy vinaigrette that coats every piece. Green bell pepper rings add a little crunch and freshness to balance the richness of the olives. Toss everything together right before serving so the vegetables stay crisp and the dressing doesn't get lost at the bottom of the bowl. It's a simple, no-cook dish that comes together in minutes, making it an easy go-to for a vegan spread. Serve it alongside crusty bread or grilled vegetables for a full Mediterranean-inspired meal.
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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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