Ingredients:

  • 1 large English Cucumber (approx. 300g)
  • 1 pint Cherry Tomatoes (approx. 300g), halved
  • 0.5 small Red Onion (approx. 50g), sliced into thin half-moons
  • 0.25 cup Fresh Parsley or Dill (15g), roughly chopped
  • 3 tbsp Extra Virgin Olive Oil (45ml)
  • 2 tbsp Red Wine Vinegar (30ml)
  • 1 clove Garlic (5g), grated or finely minced
  • 1 tsp Dried Oregano
  • 0.5 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper

Instructions:

  1. Slice the cucumber. Cut the 300g English cucumber into 5mm thick rounds, then halve them into semi circles.
  2. Halve the tomatoes. Slice the 300g of cherry tomatoes lengthwise.
  3. Prep the onion. Shave the 50g of red onion into very thin half moons.
  4. Mince the herbs. Roughly chop the 15g of parsley or dill.
  5. Create the base. Combine the cucumber, tomatoes, and onion in a large bowl.
  6. Whisk the vinaigrette. In a separate small bowl, combine 45ml olive oil, 30ml vinegar, 5g grated garlic, oregano, salt, and pepper.
  7. Emulsify the oils. Whisk the dressing until it looks cloudy and slightly thickened.
  8. Dress the salad. Pour the vinaigrette over the vegetables.
  9. Toss and coat. Use large spoons to lift and turn the vegetables until every surface is glistening and slick.
  10. Add final herbs. Fold in the chopped herbs right before serving to keep them bright green.