Ingredients:

  • 1 large English Cucumber (approx. 1 lb / 450g), diced into ½-inch pieces
  • 2 cups Cherry Tomatoes (300g), halved
  • ½ cup Red Onion (75g), finely diced
  • ¼ cup Fresh Parsley or Basil (10g), chopped
  • 3 tbsp Extra Virgin Olive Oil (45ml)
  • 2 tbsp Red Wine Vinegar (30ml)
  • 1 tsp Honey or Maple Syrup (5ml)
  • ½ tsp Dried Oregano (1g)
  • ½ tsp Fine Sea Salt (3g)
  • ¼ tsp Black Pepper (1g)

Instructions:

  1. Dice the cucumber and red onion into uniform 0.5 inch pieces and halve the cherry tomatoes.
  2. Toss the diced cucumbers with a pinch of salt in a colander and let them sit for 10 minutes until water pools in the sink.
  3. Combine olive oil, red wine vinegar, honey, oregano, salt, and pepper in a small jar.
  4. Shake the jar vigorously for 30 seconds until the mixture looks opaque and creamy.
  5. Place the drained cucumbers, halved tomatoes, and diced onions into a large mixing bowl.
  6. Pour the emulsified dressing over the vegetable mix.
  7. Use a large spoon to fold the ingredients together until everything is glossy and evenly coated.
  8. Stir in the chopped parsley or basil at the very end to keep the leaves from bruising.