Crisp cucumber, juicy cherry tomatoes, sweet bell pepper, and thin ribbons of red onion come together in a bowl with briny Kalamata olives for a salad that's all fresh crunch and bold Mediterranean flavor. The dressing is the real star here — a bright whisk of extra-virgin olive oil, fresh lemon juice, red wine vinegar, and dried oregano that coats every piece and ties the whole bowl together. A gentle toss is all it takes to bring the vegetables and dressing into harmony, and the salad tastes even better after a short chill in the fridge, which gives the flavors time to mingle. It's a fast, no-cook dish that comes together in minutes and holds up well for meal prep or a make-ahead side. This one is a great fit for a vegan table, delivering all the classic tang and texture you want from a Greek-style salad.
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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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