Crisp English cucumber, juicy cherry tomatoes, green bell pepper, and thinly sliced red onion come together in this bright, no-cook salad, all tossed in a punchy dressing of olive oil, fresh lemon juice, red wine vinegar, and dried oregano. Briny Kalamata olives add that unmistakable Mediterranean tang in every forkful. The vegetables get one gentle toss to soak up the dressing, then a final scatter on top finishes things off with a creamy, salty contrast that keeps each bite interesting. It comes together in minutes with zero cooking required, making it an easy side or light lunch any day of the week. This one is a natural fit for a vegetarian table, with plenty of fresh produce and bold Greek flavor in every scoop.
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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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