Ingredients:

  • 2 large English Cucumbers (approx. 600g), halved and sliced into half-moons
  • 4 large Roma or Vine-Ripened Tomatoes (approx. 500g), chopped into 1-inch chunks
  • 1 small Red Onion (approx. 100g), thinly sliced into slivers
  • 1/4 cup (10g) Fresh Parsley or Dill, finely chopped
  • 3 tbsp (45ml) Extra Virgin Olive Oil
  • 2 tbsp (30ml) Fresh Lemon Juice
  • 1 clove Garlic, minced
  • 1 tsp (5g) Dried Oregano
  • 1/2 tsp (3g) Sea Salt
  • 1/4 tsp (1.5g) Cracked Black Pepper

Instructions:

  1. Wash and dry all produce. Slice the cucumbers into half-moons, chop tomatoes into 1-inch uniform chunks, and slice the red onion into very thin slivers.
  2. In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper until the mixture is emulsified and thickened.
  3. Place the prepared cucumbers, tomatoes, and onions in a large mixing bowl. Pour the dressing over the vegetables and toss gently to ensure even coating.
  4. Allow the salad to marinate at room temperature for 5 to 10 minutes to let the flavors meld and the acid soften the onions.
  5. Just before serving, fold in the freshly chopped parsley or dill to maintain color and texture.