Ingredients:

  • 1 lb English Cucumber, diced
  • 3 cups Roma Tomatoes, diced
  • 1/2 cup Red Onion, finely diced
  • 1/2 cup Kalamata Olives, pitted and halved
  • 1/2 cup Feta Cheese, crumbled
  • 1/4 cup Fresh Parsley, chopped
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Dried Oregano
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper

Instructions:

  1. Dice the English cucumber and Roma tomatoes into uniform 1/2-inch chunks. For the cucumber, slice it lengthwise and scoop out the center seeds with a spoon before dicing to ensure the salad stays crisp. Finely mince the red onion and chop the parsley.
  2. In a small jar or bowl, combine the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Shake vigorously or whisk until the mixture is emulsified and the oil no longer separates from the vinegar.
  3. Place the cucumbers, tomatoes, onions, olives, and parsley in a large bowl. Pour the dressing over the top and toss gently. Fold in the crumbled feta last using a light touch to prevent the cheese from breaking down.