Ingredients:

  • 2 medium Cucumbers (English or Persian), peeled, deseeded, and diced
  • 1 pint Cherry or Grape Tomatoes, halved or quartered
  • 1/2 medium Red Onion, finely sliced or diced
  • 4 oz Feta Cheese, cut into large cubes or crumbled
  • 1/2 cup Kalamata Olives, pitted
  • 1/4 cup Fresh Parsley, roughly chopped
  • 1/2 tsp Salt (for draining)
  • 1/4 cup Extra Virgin Olive Oil (EVOO)
  • 2 Tbsp Red Wine Vinegar
  • 1 tsp Fresh Lemon Juice
  • 1 tsp Dried Oregano
  • 1/4 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • Pinch Sugar or Honey (Optional)

Instructions:

  1. Prep the Vegetables for Optimal Crispness: Place the diced cucumbers and halved tomatoes into a colander set over a large bowl. Sprinkle lightly with 1/2 tsp of salt. Let the vegetables sit for 15–20 minutes to draw out excess water.
  2. Rinse and Combine: Lightly rinse the vegetables under cold water and pat them dry. Transfer to a clean large mixing bowl. Add the sliced red onion and the olives.
  3. Whisk the Vinaigrette: In a small bowl or jar, combine the EVOO, red wine vinegar, lemon juice, dried oregano, salt, pepper, and the pinch of sugar/honey (if using). Whisk vigorously until slightly emulsified. Taste and adjust seasoning.
  4. Assembly and Marination: Pour roughly three-quarters of the vinaigrette over the vegetables (excluding the Feta). Gently toss to coat evenly. Cover the bowl and refrigerate for a minimum of 30 minutes to allow flavors to blend.
  5. Final Touches and Serving: Just before serving, gently fold in the cubed Feta cheese. Transfer the salad to a serving dish, drizzle with the remaining dressing (if needed), and garnish generously with the chopped fresh parsley. Serve immediately.