Ingredients:

  • 1 English cucumber, peeled, seeded, and diced (approx. 300g / 10.5 oz)
  • 1 pint cherry tomatoes, halved or quartered (approx. 280g / 10 oz)
  • 2 ripe avocados, pitted and diced (approx. 300g / 10.5 oz)
  • 1/4 cup red onion, finely diced (approx. 30g / 1 oz)
  • 1/4 cup fresh basil leaves, roughly chopped (approx. 6g / 0.2 oz)
  • 1/4 cup fresh parsley leaves, roughly chopped (approx. 6g / 0.2 oz)
  • 4 ounces feta cheese, crumbled (approx. 110g / 3.8 oz) (Optional)
  • 1/4 cup extra virgin olive oil (60 ml / 2 fl oz)
  • 3 tablespoons fresh lemon juice (45 ml / 1.5 fl oz)
  • 1 tablespoon red wine vinegar (15 ml / 0.5 fl oz)
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard (5g / 0.2 oz)
  • 1/2 teaspoon dried oregano (1g / 0.04 oz)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, oregano, salt, and pepper. Taste and adjust seasonings as needed.
  2. In a large serving bowl, combine diced cucumber, halved cherry tomatoes, diced avocado, and finely diced red onion.
  3. Pour the lemon-herb vinaigrette over the salad ingredients. Gently toss to coat everything evenly.
  4. Sprinkle chopped fresh basil and parsley over the salad. If using, gently fold in the crumbled feta cheese.
  5. Cover the salad and chill in the refrigerator for at least 10 minutes to allow the flavors to meld. Serve chilled.