Crisp cucumbers, juicy cherry tomatoes, and crunchy green bell pepper come together with thin ribbons of red onion and briny Kalamata olives for a salad that's all bright, fresh crunch. The dressing is simple and clean: extra-virgin olive oil, fresh lemon juice, a splash of red wine vinegar, and dried oregano whisked together until it's slightly emulsified and clings to every piece. Toss it all together and you get a salad that tastes like peak summer produce, no matter the season. A scatter of fresh parsley on top adds a final herbal lift right before serving. It's a fast, no-cook side that comes together in one bowl, and it's a great pick for a Whole30 table since it leans entirely on real vegetables, olives, and a punchy olive oil dressing. Serve it alongside grilled chicken or fish and you've got a full meal with almost no cleanup.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
