Crisp English cucumbers, juicy cherry tomatoes, and crunchy green bell pepper get tossed with thin ribbons of red onion and briny Kalamata olives for that classic Greek salad crunch. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, red wine vinegar, and dried oregano, so every bite carries that bright, herby tang. Crumbled feta scattered over the top adds a salty, creamy finish, and a scatter of fresh parsley makes it feel straight off a taverna table. Since everything here is built from whole vegetables, olives, and a citrusy oil-based dressing rather than anything wheat-based, it's a naturally solid pick for a gluten free spread. Serve it right after tossing so the vegetables stay crisp and the dressing stays bright — it's an easy, no-cook side that works for a weeknight dinner or a summer potluck alike.
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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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