Ingredients:

  • 1 lb (450g) English cucumber, quartered and sliced
  • 1 pint (250g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, thinly sliced
  • 1/4 cup (15g) fresh parsley, chopped
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) red wine vinegar
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) freshly cracked black pepper

Instructions:

  1. Slice the cucumbers into bite-sized pieces and halve the cherry tomatoes. In a large mixing bowl, toss the cucumbers with a pinch of salt and let them sit for 2-3 minutes to draw out excess moisture.
  2. In a small jar or bowl, combine the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper. Shake or whisk vigorously until the oil and vinegar are fully emulsified.
  3. Add the halved tomatoes and sliced red onions to the cucumbers. Pour the dressing over the vegetables and toss gently. Fold in the fresh parsley last.