Ingredients:

  • 2 English cucumbers, sliced into half-moons (approx. 1 lb / 450g)
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, thinly sliced
  • 1/4 cup (15g) fresh parsley, chopped
  • 6 oz (170g) Greek feta cheese, cubed or crumbled
  • 1/2 cup (85g) Kalamata olives, pitted and halved
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Slice the cucumbers into uniform half-moons, halve the cherry tomatoes, and slice the red onions into paper-thin slivers; place all vegetables and chopped parsley in a large mixing bowl.
  2. In a small jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper until well-combined.
  3. Pour the vinaigrette over the vegetables and toss gently, then fold in the feta cheese and Kalamata olives last to prevent the cheese from breaking down.