Crisp romaine forms the base for this loaded, colorful salad, piled high with juicy cherry tomatoes, crunchy cucumber, thin strips of green bell pepper, sharp red onion, and briny Kalamata olives. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, red wine vinegar, and dried oregano, so every bite gets that bright, herby, Mediterranean tang without any heavy or processed components. Tossing the vegetables directly in the bowl keeps the textures distinct and the leaves lightly coated rather than drowned. It's a fast, no-cook option that comes together in minutes and still feels like a real, satisfying meal or side. This one's an easy pick for a Whole30 kitchen, since it leans entirely on real vegetables, olives, and a bright homemade dressing for flavor.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until the dressing is uniform and slightly emulsified.
Add the chopped romaine to a large salad bowl. Scatter the cucumber, cherry tomatoes, red onion, Kalamata olives, and green bell pepper over the top.
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