Ingredients:

  • 1 large English Cucumber (approx. 1 lb / 450g), diced
  • 1 large Red Bell Pepper (approx. 7 oz / 200g), diced
  • 1 large Yellow Bell Pepper (approx. 7 oz / 200g), diced
  • 2 medium Carrot (approx. 4 oz / 115g), peeled and diced
  • 1/2 cup Red Onion (75g), finely minced
  • 3 ribs Celery (approx. 4 oz / 115g), diced
  • 1/2 cup Fresh Parsley (30g), chopped
  • 1/4 cup Fresh Cilantro (15g), chopped
  • 1/3 cup Extra Virgin Olive Oil (80ml)
  • 3 tbsp Fresh Lemon Juice (45ml)
  • 2 tbsp Red Wine Vinegar (30ml)
  • 2 cloves Garlic (6g), minced/pressed
  • 1 tsp Dried Oregano (1g)
  • 1/2 tsp Sea Salt (3g)
  • 1/4 tsp Black Pepper (1g)

Instructions:

  1. Dice the cucumber, red bell pepper, yellow bell pepper, carrots, and celery into uniform 1/4-inch cubes.
  2. Finely mince the red onion. Combine all diced vegetables in a large mixing bowl and stir in the chopped parsley and cilantro.
  3. In a small jar or bowl, combine the fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper.
  4. Slowly pour in the extra virgin olive oil while whisking vigorously or shaking the jar until the dressing is emulsified and slightly opaque.
  5. Pour the dressing over the vegetable mixture immediately before serving and toss to coat evenly.