Ingredients:

  • 1 lb (450g) English cucumber, sliced into ¼ inch half-moons
  • 1 pint (300g) grape or cherry tomatoes, quartered
  • ½ cup (75g) red onion, thinly sliced
  • ¼ cup (15g) fresh parsley, chopped
  • ½ tsp (3g) kosher salt
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) red wine vinegar
  • 1 tsp (5ml) honey
  • 1 clove (5g) garlic, minced
  • ½ tsp (3g) dried oregano
  • ¼ tsp (1.5g) salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Toss the sliced cucumbers with the ½ tsp of salt in a colander. Let them sit for 20 minutes to release excess moisture, then pat them dry with a paper towel.
  2. Whisk together the olive oil, red wine vinegar, honey, minced garlic, oregano, salt, and pepper in a small bowl until the mixture is emulsified and cohesive.
  3. Combine the drained cucumbers, quartered tomatoes, and sliced red onion in a large bowl.
  4. Pour the dressing over the vegetables and gently fold with a spatula until every piece is glistening.
  5. Stir in the fresh parsley last to keep the herb leaves from bruising.