Ingredients:

  • 2 Large English Cucumbers (approx. 600g), sliced into half-moons
  • 1 Pint Cherry or Grape Tomatoes (approx. 300g), halved
  • 1/2 Medium Red Onion (approx. 70g), thinly sliced
  • 1 tsp Sea Salt
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Red Wine Vinegar
  • 1 clove Garlic, minced into a paste
  • 1 tsp Dried Oregano
  • 1/2 tsp Black Pepper
  • 1 tsp Honey
  • 1/2 cup Feta Cheese (75g), crumbled
  • 1/4 cup Fresh Parsley, roughly chopped

Instructions:

  1. Place sliced cucumbers in a colander over a bowl and toss with 1 teaspoon of sea salt. Let sit for 15 minutes to drain excess moisture via osmosis.
  2. Soak sliced red onions in a bowl of cold water for 10-15 minutes to remove harsh sulfurous compounds, then drain.
  3. In a small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, black pepper, and honey until a stable emulsion is formed.
  4. Pat the drained cucumbers dry with a paper towel and transfer to a large mixing bowl.
  5. Add the halved cherry tomatoes, drained red onions, crumbled feta cheese, and chopped parsley to the bowl.
  6. Pour the vinaigrette over the vegetables and toss gently to ensure even coating. Serve immediately or chill.