Crisp English cucumbers, juicy cherry tomatoes, and thin ribbons of red onion come together in a bowl with briny Kalamata olives for a salad that's all about fresh, sunny flavor. The dressing is where this one shines: extra-virgin olive oil whisked with fresh lemon juice, dried oregano, salt, and pepper coats every bite in bright, herby goodness. A short rest lets the vegetables soak up all that flavor before a final toss with fresh parsley and torn mint adds a fragrant, herbaceous finish. It's light, crunchy, and comes together in minutes with no cooking required. This kind of vegetable-forward, olive-oil-driven dish is exactly the sort of thing that fits naturally into a Mediterranean way of eating, and it makes a satisfying side or light lunch 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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