Ingredients:

  • 2 large English Cucumbers (approx. 600g), halved lengthwise and sliced into half-moons
  • 4 large Roma Tomatoes (approx. 450g), chopped
  • 1 small Red Onion (approx. 100g), thinly sliced into slivers
  • 1/4 cup Fresh Parsley (approx. 15g), finely chopped
  • 3 tbsp Extra Virgin Olive Oil (45ml)
  • 2 tbsp Freshly Squeezed Lemon Juice (30ml)
  • 1 tsp Dried Oregano
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper

Instructions:

  1. Slice the English cucumbers into half-moons and the red onion into thin slivers. For Roma tomatoes, remove the watery seeds before dicing to maintain a firm texture.
  2. In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, sea salt, and black pepper until the dressing is fully emulsified and slightly thickened.
  3. Place the prepared cucumbers, tomatoes, onions, and parsley in a large mixing bowl. Pour the dressing over the vegetables and toss gently to coat. Let the salad rest for 5 minutes to allow the flavors to meld before serving.