Crisp English cucumber, juicy cherry tomatoes, green bell pepper, and thinly sliced red onion come together in a bowl with briny Kalamata olives for a fresh, crunchy base. The dressing is where this salad really shines: extra-virgin olive oil, fresh lemon juice, red wine vinegar, and dried oregano whisk up into a bright, tangy coating that clings to every piece of vegetable. A gentle toss ensures each bite gets that punchy, herby flavor without wilting the produce. Serve it right away for maximum crunch, or chill it briefly to let the flavors mingle a little longer. It's a light, vibrant side that fits easily into a dairy free spread alongside grilled meats or warm pita. Simple, colorful, and endlessly refreshing — this is the kind of salad you'll want to make on repeat all summer.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until the dressing is uniform 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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