Ingredients:

  • 2 large English Cucumbers, sliced about 1/4 inch thick
  • 1 lb Roma or Vine-Ripened Tomatoes, cut into wedges or 1-inch chunks
  • 1/4 small Red Onion, very thinly sliced
  • 1/4 cup Fresh Dill, roughly chopped
  • 1 Tbsp Fresh Parsley, finely chopped (optional garnish)
  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tbsp White Wine Vinegar (or fresh lemon juice)
  • 1 tsp Dijon Mustard
  • 1/2 tsp Granulated Sugar (or honey/maple syrup)
  • 1/2 tsp Fine Sea Salt (plus extra for seasoning)
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Wash and slice the cucumbers. If using standard slicing cucumbers, scoop out the watery seeds before slicing to prevent a soggy salad.
  2. Cut tomatoes into uniform wedges or chunks. Very thinly slice the red onion; if the flavour is too strong, soak the slices in cold water for 5 minutes, then drain well.
  3. Place the prepared cucumbers, tomatoes, and onion into a large mixing bowl.
  4. Sprinkle the vegetables lightly with about 1/4 teaspoon of salt and let them sit while you prepare the dressing. This helps draw out excess moisture.
  5. In a separate small bowl (or jar), combine the olive oil, white wine vinegar, Dijon mustard, sugar, salt, and pepper. Whisk vigorously until the dressing is well emulsified.
  6. Stir the chopped fresh dill into the finished vinaigrette.
  7. Pour about three-quarters of the vinaigrette over the vegetables in the large bowl. Gently toss everything together, ensuring all ingredients are lightly coated.
  8. Taste and adjust seasoning with more salt, pepper, or the remaining dressing as needed.
  9. Cover the bowl and allow the salad to rest at room temperature for 15 minutes so the flavours can meld.
  10. Garnish with fresh parsley just before serving.