Ingredients
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red bell pepper, chopped
- 1/2 red onion, thinly sliced
- 1 cup mozzarella balls (bocconcini), halved
- 1 cup pitted Kalamata olives
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup fresh basil leaves, torn
Feel free to substitute cherry tomatoes with grape tomatoes or use a mix of bell peppers for a splash of color. If you prefer a vegan twist, omit the mozzarella and add extra olives or some chickpeas for protein.
Instructions
- Begin by preparing all your vegetables. Halve the cherry tomatoes, dice the cucumber, chop the red bell pepper, and thinly slice the red onion. Set them aside in a large mixing bowl.
- Add the halved mozzarella balls and pitted Kalamata olives to the bowl with the vegetables.
- In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper. This dressing is simple but packed with flavor, just like the meals my abuela used to make.
- Pour the dressing over the salad ingredients in the large bowl and toss gently to combine. Ensure everything is evenly coated with the dressing.
- Finish by scattering fresh basil leaves over the top. The basil adds an aromatic freshness that ties the dish together beautifully.
- Let the salad sit for about 10 minutes to allow the flavors to meld. It’s a little tip I picked up from watching my mother, who always let her salads rest before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International