Crisp English cucumbers, juicy cherry tomatoes, green bell pepper, and thinly sliced red onion come together in this bright, chunky salad, all tossed with briny Kalamata olives. The dressing is where it really shines: extra-virgin olive oil, fresh lemon juice, a touch of red wine vinegar, and dried oregano whisked into a punchy, slightly emulsified vinaigrette that coats every piece. Crumbled plant-based feta gets scattered over the top for that classic salty, tangy finish, and a scatter of fresh parsley makes it look as good as it tastes. It comes together in minutes with no cooking required, making it an easy side or light lunch any night of the week. This one's a genuinely solid pick for a vegan spread, delivering all the crunch and Mediterranean flavor you want without any animal products in the mix.
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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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