Crisp English cucumbers, juicy cherry tomatoes, thin ribbons of red onion, and briny Kalamata olives come together here in a bright, fresh toss that's built for warm-weather eating. The dressing is where this salad really shines: extra-virgin olive oil, fresh lemon juice, dried oregano, salt, and pepper whisked into a punchy, herby vinaigrette that soaks into every vegetable during a quick rest at room temperature. A generous handful of fresh parsley and torn mint gets folded in right before serving, adding a cool, green lift to the whole bowl. It's a no-cook, come-together-in-minutes side that leans entirely on whole vegetables, good olive oil, and citrus for flavor, which makes it a genuinely easy fit for a Whole30 plate. Serve it alongside grilled chicken or lamb for a simple, satisfying meal that still feels like a taste of the Mediterranean.
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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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