Ingredients:

  • 1.5 lb roma tomatoes, chopped
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup cucumber, diced
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Roughly chop the tomatoes into consistent wedges and slice the red onions into paper-thin half-moons. Place the tomatoes, onions, olives, and cucumbers into a large mixing bowl.
  2. In a small mason jar, combine the olive oil, red wine vinegar, dried oregano, minced garlic, salt, and black pepper. Seal the lid tightly and shake vigorously for 30 seconds until the dressing is emulsified and cloudy.
  3. Drizzle the dressing over the vegetables and gently fold the ingredients together using a spoon or tongs until thoroughly coated.
  4. Let the salad sit for 2 to 3 minutes before serving to allow the dried oregano to fully rehydrate.