Ingredients:

  • 1 lb (450g) English cucumber, diced
  • 1 pint (250g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, thinly sliced
  • 1/2 cup (85g) Kalamata olives, pitted and halved
  • 6 oz (170g) block feta cheese, crumbled
  • 2 tbsp (8g) fresh parsley, chopped
  • 1/4 cup (60ml) extra-virgin olive oil
  • 2 tbsp (30ml) red wine vinegar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 clove (5g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Dice the cucumbers into uniform 1/2-inch pieces. Place them in a colander, sprinkle with a pinch of salt, and let them sit for 10 minutes to drain excess moisture.
  2. In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper. Whisk vigorously until the mixture is emulsified and thick.
  3. Combine the drained cucumbers, tomatoes, red onion, and olives in a large bowl.
  4. Pour the dressing over the vegetables and toss gently to coat.
  5. Fold in the crumbled feta and fresh parsley at the very end using a spatula to keep the feta chunks intact.