Crisp cucumber, juicy cherry tomatoes, crunchy green pepper, and thin ribbons of red onion come together in this bright, no-cook salad, all tossed in a lemony olive oil dressing with oregano and a touch of red wine vinegar. Briny Kalamata olives add depth and a salty punch in every forkful, while a scattering of fresh parsley finishes things off with a fresh, herbal lift. It's the kind of dish that comes together in minutes but tastes like it took real effort, thanks to good olive oil and properly ripe produce doing all the heavy lifting. Since it leans on whole vegetables, healthy fats, and simple herbs rather than processed extras, it's an easy, satisfying choice for an anti-inflammatory table. Serve it straight from the bowl alongside grilled fish or warm pita, or pack it for a make-ahead lunch that only gets better as it sits.
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In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until combined and slightly emulsified.
Add the cucumber, cherry tomatoes, green bell pepper, red onion, and Kalamata olives to a large mixing bowl.
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