Classic Cucumber, Tomato and Onion Salad

Ingredients

Salad Ingredients:

• 2 large English or Persian cucumbers, sliced into 1/4-inch half-moons (no peeling required if skin is thin)
• 4 medium Ripe vine-ripened or Roma tomatoes, cut into wedges or bite-sized chunks (or 2 cups cherry tomatoes, halved)
• 1/2 medium Red onion, thinly sliced into slivers
• 1/4 cup Fresh parsley or dill, finely chopped
• 4 oz (1/2 cup) Feta cheese, crumbled (optional, for a Mediterranean twist)

Tangy Vinaigrette Dressing:

• 3 tbsp Extra-virgin olive oil
• 2 tbsp Red wine vinegar (or apple cider vinegar / fresh lemon juice)
• 1 clove Garlic, minced or finely grated
• 1/2 tsp Dried oregano
• 1/2 tsp Fine sea salt (or to taste)
• 1/4 tsp Freshly cracked black pepper

Instructions

Step 1: Prep the Vegetables

1. Wash all produce thoroughly under cold water.
2. Slice the cucumbers down the middle lengthwise, then slice into 1/4-inch thick half-moon rounds. Place in a large salad bowl.
3. Chop the tomatoes into bite-sized pieces or wedges and add to the bowl.
4. Thinly slice the red onion and add to the vegetables along with the freshly chopped parsley (or dill).

Step 2: Make the Dressing

1. In a small glass jar or measuring cup, combine the extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, sea salt, and black pepper.
2. Whisk vigorously (or seal the jar and shake) until the dressing is emulsified.

Step 3: Toss and Rest

1. Pour the vinaigrette over the chopped vegetables in the salad bowl.
2. Gently toss with salad tongs until all the vegetables are evenly coated.
3. (Optional but recommended) Let the salad rest at room temperature for 15 minutes (or chill in the fridge for 30 minutes) before serving. This allows the tomatoes and cucumbers to release their natural juices and blend with the dressing.
4. Top with optional crumbled feta cheese right before serving!

Nutrition

Calories: 95 kcal · Protein: 1.5 g · Fat: 7 g Saturated Fat: 1 g · Carbohydrates: 7 g Dietary · Saturated Fat: 1 g Trans · Fiber: 2 g · Sugar: 4 g · Sodium: 200 mg