Ingredients:

  • 2 Large English Cucumbers (approx. 600g), partially peeled and sliced into half-moons
  • 4 Medium Roma or Vine Tomatoes (approx. 450g), de-seeded and chopped into 1-inch chunks
  • 1/2 Medium Red Onion (approx. 75g), paper-thinly sliced into semi-circles
  • 1/4 Cup Fresh Parsley (approx. 15g), roughly chopped
  • 3 Tbsp (45ml) Extra Virgin Olive Oil
  • 2 Tbsp (30ml) Freshly Squeezed Lemon Juice
  • 1 Tsp (5g) Dried Oregano
  • 1/2 Tsp (3g) Sea Salt
  • 1/4 Tsp (1.5g) Cracked Black Pepper

Instructions:

  1. Slice the English cucumbers into 1/2-inch half-moons and place them in a large mixing bowl.
  2. Place the thinly sliced red onions in a small bowl of ice water for 10 minutes to remove the harsh sulfurous bite. Drain and pat thoroughly dry.
  3. De-seed and chop the tomatoes into 1-inch chunks, then add them to the bowl with the cucumbers.
  4. In a small glass jar or bowl, whisk together the fresh lemon juice, dried oregano, sea salt, and cracked black pepper.
  5. While whisking continuously, slowly stream in the extra virgin olive oil to create a stable, velvety emulsion.
  6. Add the prepared red onions and chopped parsley to the vegetable base.
  7. Pour the lemon-herb dressing over the salad and toss gently to ensure all vegetables are evenly coated.