Crisp cucumber half-moons, juicy cherry tomatoes, and thinly sliced red onion get tossed together with briny Kalamata olives for a salad that's all crunch and freshness. The dressing is simple and bright: extra-virgin olive oil, fresh lemon juice, dried oregano, salt, and pepper whisked together and poured over the vegetables so every bite soaks up that tangy, herby flavor. A short rest at room temperature lets the flavors meld before fresh parsley and torn mint go in for a final layer of brightness. It's a naturally light, veggie-forward side that comes together in minutes with no cooking required. This one's a great option for a Gluten Free spread, equally at home next to grilled meats or scooped up on its own.
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In a small bowl, whisk together the extra-virgin olive oil, lemon juice, dried oregano, salt, and black pepper until combined.
In a large mixing bowl, combine the sliced cucumbers, cherry tomatoes, red onion, and Kalamata olives.
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