Crisp cucumber, juicy cherry tomatoes, sweet bell pepper, and thin ribbons of red onion come together in a bowl with briny Kalamata olives, all tossed in a bright dressing of extra-virgin olive oil, fresh lemon juice, red wine vinegar, and dried oregano. It's the kind of simple, produce-forward plate that this way of eating is built around — good olive oil, fresh vegetables, and bold, herby flavor doing all the work. Every bite is crunchy, tangy, and refreshing, with the olives adding a salty pop and the dressing tying everything together without weighing it down. It comes together in minutes with no cooking required, making it an easy side for grilled fish, warm pita, or a big platter of grain-based mezze. This one's a natural fit for a Mediterranean-style table, whether you're serving it as a quick lunch or alongside a bigger spread.
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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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