Ingredients:

  • 1 pint (250g) cherry tomatoes, halved
  • 2 English cucumbers (600g), quartered and sliced into half-moons
  • ½ small red onion (50g), thinly sliced
  • ¼ cup (15g) fresh parsley, chopped
  • 3 tbsp (45ml) extra-virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tsp (5ml) honey
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) freshly cracked black pepper

Instructions:

  1. Halve the cherry tomatoes, slice the cucumbers into uniform, bite-sized half-moons, and slice the red onion into paper-thin slivers. Place all produce into a large mixing bowl.
  2. Combine the olive oil, balsamic vinegar, honey, salt, and pepper in a small jar. Shake vigorously for 30 seconds or whisk until the mixture is glossy and thickened.
  3. Drizzle the dressing over the vegetables and gently fold the ingredients together using a spatula until evenly coated. Fold in the fresh parsley last.