Crisp cucumbers, juicy cherry tomatoes, and crunchy green bell pepper come together with briny Kalamata olives and thin ribbons of red onion in this bright, no-cook salad. The dressing is classic Mediterranean simplicity: extra-virgin olive oil, fresh lemon juice, a touch of red wine vinegar, and dried oregano whisked into a light emulsion that coats every piece without weighing it down. A scattering of crumbled feta and fresh parsley finishes things off with a salty, herby lift right before serving. It's fast, colorful, and packed with the vegetables, olive oil, and herbs that define this way of eating, making it an easy, satisfying fit for a Mediterranean-style table. Serve it alongside grilled fish, warm pita, or just a big spoon for lunch straight from the bowl.
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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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