Ingredients:

  • 1 large English cucumber, sliced into thin half-moons (300g)
  • 1 pint cherry tomatoes, halved (500g)
  • 1/3 cup red onion, finely diced (50g)
  • 1/2 cup feta crumbles (75g)
  • 2 tbsp fresh parsley, chopped (8g)
  • 3 tbsp extra-virgin olive oil (45ml)
  • 2 tbsp red wine vinegar (30ml)
  • 1 clove garlic, minced
  • 1 tsp dried oregano (2g)
  • 1/2 tsp sea salt (3g)
  • 1/4 tsp black pepper (1g)

Instructions:

  1. Slice the English cucumber into thin half moons, halve the cherry tomatoes, and finely dice the red onion. Note: Keep the cucumber slices uniform so they marinate evenly.
  2. Place the sliced cucumbers, tomatoes, and onions into a large mixing bowl.
  3. Combine olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper in a small glass jar with a lid.
  4. Shake the jar vigorously for 30 seconds until the dressing looks creamy and opaque. Note: This emulsification ensures the oil and vinegar don't separate immediately.
  5. Pour the dressing over the vegetables in the bowl.
  6. Toss gently with tongs until every slice of cucumber is glistening.
  7. Fold in the feta crumbles and chopped parsley. Note: Be gentle here so you don't mash the feta into a paste.
  8. Cover the bowl and refrigerate for 60 minutes until the vegetables are chilled and the flavors have melded.