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Cucumber Tomato Salad

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Prep Time 10 minutes
Resting Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • Salad
  • 2 large English cucumbers halved and sliced into half-moons
  • 3 large ripe tomatoes cut into bite-sized chunks
  • ½ red onion very thinly sliced
  • ¼ cup fresh flat-leaf parsley roughly chopped
  • 2 tablespoons fresh mint leaves roughly torn
  • Optional: ½ cup crumbled feta cheese
  • Optional: ½ cup Kalamata olives halved
  • Dressing
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon red wine vinegar
  • 1 small clove garlic very finely minced
  • ½ teaspoon dried oregano
  • ½ teaspoon honey or a pinch of sugar
  • Salt and black pepper to taste

Instructions
 

  • Salt the sliced cucumber with ½ teaspoon of salt. Toss, rest for 10 minutes, shake well, and pat completely dry.
  • Soak sliced red onion in cold water for 5 minutes. Drain and pat dry.
  • Whisk all dressing ingredients together until combined. Taste boldly and adjust until bright, tangy, and well-seasoned.
  • Combine drained cucumber, tomatoes, red onion, parsley, and mint in a large bowl. Toss gently.
  • Pour dressing over the salad and toss to coat. Taste and adjust seasoning immediately.
  • Rest for 5 to 10 minutes before serving to allow flavors to meld and tomatoes to release their juices.
  • Scatter feta and olives on top if using. Finish with an extra drizzle of olive oil and torn mint leaves.
  • Serve immediately on a wide flat platter or bowl.

Notes

  • Salt the cucumber without exception — this prevents a watery salad completely
  • Soak red onion in cold water — removes the harsh raw bite and leaves it mild and crisp
  • Use the ripest tomatoes available — tomato quality makes or breaks this salad
  • Rest the dressed salad for 5 to 10 minutes — the flavor improves dramatically with a short rest
  • Add feta and olives on top, not folded through — keeps them visible and textural
  • Dress just before serving — the salad becomes progressively more watery the longer it sits dressed
  • Use the best olive oil you have — it is very present in this simple dressing
  • Store undressed components separately for up to 2 days in the fridge
  • Dress only when ready to serve for the crispest, freshest result
  • The base recipe is completely vegan without the optional feta