Ingredients:

  • 1 lb English cucumber, diced
  • 1 lb cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Wash all vegetables thoroughly. Dice the cucumber into uniform 1/2 inch cubes, halve the cherry tomatoes, and finely mince the red onion. Note: Uniform sizes prevent some pieces from being over marinated
  2. Place all your diced vegetables into a large mixing bowl.
  3. In a small bowl or mason jar, combine the olive oil, red wine vinegar, minced garlic, salt, and pepper.
  4. Whisk vigorously or shake the jar until the mixture is thickened and opaque. Note: This is a basic emulsion that prevents the oil from floating on top
  5. Pour the dressing over the vegetables.
  6. Add the chopped fresh parsley and dill to the bowl.
  7. Gently toss with a large spoon until all pieces are evenly coated and the colors look vibrant.
  8. Let the salad sit for 5 to 10 minutes at room temperature. Note: This allows the salt to draw out the tomato juices, creating a natural sauce
  9. Give it one final stir and serve immediately.