Crisp cucumbers, juicy cherry tomatoes, green bell pepper, and thinly sliced red onion come together in this crunchy, colorful salad, all tossed with briny Kalamata olives and a bright, herby dressing. That dressing is a simple whisk of olive oil, fresh lemon juice, red wine vinegar, and dried oregano, so every bite gets a punchy, tangy lift without any fuss. Crumbled feta scattered on top adds that classic salty, tangy finish, and a sprinkle of fresh parsley makes the whole bowl look as good as it tastes. There's no cooking involved here, just good chopping and a quick toss, which makes this an easy make-ahead side for busy weeknights or a crowd. Since every ingredient in this bowl is plant- and dairy-based produce, herbs, and olives, it's a naturally easy fit for a vegetarian table. Serve it alongside warm pita or grilled vegetables for a light, refreshing meal that never feels boring.
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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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