Crisp cucumbers, juicy cherry tomatoes, thin slivers of red onion, and briny Kalamata olives come together in a bright, herby toss that tastes like a sunny afternoon on the coast. The dressing is simple and vibrant — extra-virgin olive oil, fresh lemon juice, dried oregano, salt, and pepper whisked together and poured over the vegetables so every bite gets that tangy, garden-fresh punch. A short rest at room temperature lets the vegetables soak up all that citrusy flavor before fresh parsley and torn mint get folded in for a fragrant finish. It's a no-cook, ingredient-forward salad that comes together in minutes and makes a fantastic side for grilled dinners or a light lunch on its own. This one's a natural fit for a vegetarian table, letting crunchy vegetables and fresh herbs do all the talking.
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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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