Ingredients:

  • 4-5 Small Persian Cucumbers (approx. 600g), sliced into half-moons
  • 1 pint Cherry Tomatoes (approx. 300g), halved
  • 0.5 Medium Red Onion (approx. 60g), thinly sliced
  • 0.5 cup Green Cerignola Olives (approx. 75g), pitted and halved
  • 1 Green Bell Pepper (approx. 120g), chopped into 1-inch pieces
  • 0.25 cup Extra Virgin Olive Oil
  • 2 tbsp Lemon Juice (extra)
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Dried Oregano
  • 1 clove Garlic, minced
  • 0.5 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper
  • 4 oz Halloumi Cheese (115g), cubed
  • 2 tbsp Fresh Parsley or Mint, finely chopped

Instructions:

  1. Slice the Persian cucumbers into 1/4-inch thick half-moons. Place them in a colander over the sink and sprinkle with a pinch of salt. Let them sit for 5 minutes to draw out excess moisture.
  2. Pat the cucumbers dry with a clean kitchen towel to ensure maximum crispness and add them to a large mixing bowl.
  3. In a small jar or bowl, whisk together the olive oil, lemon juice (extra), lemon juice, dried oregano, and minced garlic until the vinaigrette is emulsified.
  4. Add the cherry tomatoes, red onion, Green Cerignola olives, and green bell pepper to the bowl with the cucumbers.
  5. Pour the vinaigrette over the salad and toss gently to ensure even coating.
  6. Fold in the Halloumi cheese and cracked black pepper. Garnish with fresh parsley or mint before serving.