Ingredients:

  • 1 lb English Cucumber, sliced into half-moons
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1 tsp kosher salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/2 tsp honey
  • 1/4 cup fresh parsley, chopped
  • 4 oz feta cheese, crumbled

Instructions:

  1. Slice the cucumbers into half moons and place them in a colander. Sprinkle with the kosher salt and toss gently.
  2. Let the cucumbers sit for 10 minutes until you see liquid pooling in the bottom of the colander. Note: This is the secret to the crunch.
  3. Rinse the cucumbers quickly under cold water to remove excess salt, then pat them dry with a clean towel.
  4. In a small jar, combine the olive oil, red wine vinegar, dried oregano, black pepper, and honey.
  5. Shake the jar vigorously for 30 seconds until the mixture looks creamy and opaque.
  6. Add the drained cucumbers, halved cherry tomatoes, and sliced red onions to a large mixing bowl.
  7. Pour the dressing over the top and toss gently with a spoon or your hands.
  8. Fold in the chopped fresh parsley and crumbled feta cheese just before serving. Note: Adding feta too early makes the salad look muddy.