Ingredients:

  • 1 lb English cucumber, diced
  • 1 lb cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 tsp sea salt
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh basil, torn
  • 1/4 tsp black pepper

Instructions:

  1. Dice the cucumbers and halve the tomatoes.
  2. Place the cucumbers in a colander, sprinkle with 1/2 tsp sea salt, and let sit for 5-10 minutes until you see beads of water forming on the surface. Note: This is the purge that prevents sogginess.
  3. Pat the cucumbers dry with a paper towel and combine them with the tomatoes and red onion in a large mixing bowl.
  4. Pour 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 minced garlic clove, and 1/4 tsp black pepper into a small jar.
  5. Shake the jar vigorously for 30 seconds until the liquid is opaque and creamy. Note: This creates a stable emulsion.
  6. Chop the parsley and dill, and tear the basil leaves by hand.
  7. Add the chopped parsley, dill, and basil to the bowl of vegetables.
  8. Pour the dressing over the top and toss gently with a spoon until every piece is glistening.
  9. Let the salad sit for 5 minutes before serving to let the flavors marry.