Ripe tomato wedges, crisp cucumber half-moons, thinly sliced red onion, and briny Kalamata olives come together in one big bowl for a salad that's all fresh crunch and bold color. The dressing is refreshingly simple — good olive oil, a splash of red wine vinegar, dried oregano, salt, and pepper whisked together and tossed right over the vegetables so every bite gets coated. Sliced green bell pepper adds a little sweetness and snap to round things out. This one comes together fast with zero cooking required, making it an easy side for a weeknight dinner or a big platter for a crowd. Straightforward produce, a bright vinaigrette, and no fuss make this a solid pick for a Whole30 table.
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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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