Crisp cucumbers, juicy cherry tomatoes, and thin ribbons of red onion come together in a bowl with briny Kalamata olives for that unmistakable Greek-salad crunch. The dressing is where this dish shines: a bright whisk of extra-virgin olive oil, fresh lemon juice, dried oregano, salt, and pepper that clings to every piece and gets even better after a short rest at room temperature. A generous handful of chopped parsley and torn mint finishes things off with fresh, herby lift right before serving. It's light, colorful, and endlessly snackable, whether you're piling it on a plate solo or serving it alongside grilled skewers and warm flatbread. This one's a genuinely solid pick for a plant-based table, and it comes together in under fifteen minutes with almost no real cooking involved.
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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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