Ingredients:

  • 1 large English Cucumber (approx. 400g), halved lengthwise and sliced into half-moons
  • 1 lb Roma or Vine-Ripened Tomatoes (450g), chopped into 1-inch chunks
  • 1/2 medium Red Onion (75g), very thinly sliced into slivers
  • 1/4 cup fresh parsley or dill (10g), roughly chopped
  • 3 tbsp Extra Virgin Olive Oil (45ml)
  • 2 tbsp Red Wine Vinegar (30ml)
  • 1 tsp Dried Oregano
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup feta cheese (75g), crumbled (optional)
  • 1/4 cup Kalamata olives (40g), pitted and halved (optional)

Instructions:

  1. Place the thinly sliced red onions in the bottom of your large mixing bowl and pour the 30ml red wine vinegar over them. Let them sit for 5 minutes to mellow their sharpness while you chop the herbs.
  2. Slice the 400g English cucumber in half lengthwise, then into 1/2 inch thick half moons.
  3. Cut the 450g of tomatoes into 1 inch chunks, ensuring you keep as much of the internal jelly as possible.
  4. Cut the 75g red onion into paper thin slivers until they look like translucent purple ribbons.
  5. Add the 45ml olive oil, 1 tsp dried oregano, 1/2 tsp sea salt, and 1/2 tsp pepper to the bowl with the onions and vinegar. Whisk until the oil and vinegar slightly thicken and emulsify.
  6. Add the sliced cucumbers and tomatoes to the bowl.
  7. Use a large spoon to fold the vegetables into the dressing until every surface is glossy and coated.
  8. Sprinkle the 10g of chopped parsley or dill over the top and give it one final, light toss.
  9. If using, gently fold in the 75g feta and 40g olives until just distributed.
  10. Let the salad sit for exactly 5 minutes before serving until the juices begin to pool slightly at the bottom.