Ingredients:

  • 2 large cucumbers, peeled, seeded, and sliced (approximately 400g)
  • 2 pints (about 1 kg) cherry tomatoes, halved
  • 1 small red onion, thinly sliced (approximately 100g)
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh dill, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) red wine vinegar
  • 1 tablespoon (15ml) Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Peel, seed, and slice the cucumbers. Halve the cherry tomatoes. Thinly slice the red onion. Chop the parsley and dill.
  2. In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until emulsified.
  3. In a large mixing bowl, combine the sliced cucumbers, halved cherry tomatoes, sliced red onion, chopped parsley, and chopped dill.
  4. Pour the vinaigrette over the salad and toss gently to coat.
  5. For best flavor, cover and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld.