Ingredients:

  • 2 large English cucumbers, thinly sliced (600g)
  • 3 large Roma tomatoes, cut into 1-inch wedges (500g)
  • 1 medium red onion, shaved into paper-thin rings (150g)
  • 1 teaspoon Kosher salt
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon Honey
  • 2 tablespoons fresh parsley or dill, finely chopped
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 cup crumbled Feta (optional)
  • 1/4 cup Kalamata olives, pitted and halved (optional)

Instructions:

  1. Slice the 600g of English cucumbers into 1/4 inch rounds.
  2. Toss the cucumber slices with 1 teaspoon of Kosher salt in a colander and let them sit for 15 minutes until a puddle of liquid forms underneath.
  3. While the cucumbers drain, slice 150g of red onion into paper thin rings.
  4. Place the onions in a small bowl with the 1/4 cup apple cider vinegar and 1 teaspoon of honey.
  5. Let the onions sit in the vinegar for 10 minutes until they turn a vibrant, bright pink.
  6. Cut the 500g of Roma tomatoes into 1 inch wedges.
  7. Combine the 1/4 cup extra virgin olive oil and 1/2 teaspoon black pepper with the onion vinegar mixture and whisk to combine.
  8. Gently pat the drained cucumbers dry with a paper towel and add them to a large bowl with the tomatoes.
  9. Pour the onion and dressing mixture over the vegetables and toss until every piece is slick and shining.
  10. Fold in the 1/2 cup Feta and 1/4 cup Kalamata olives right before serving.
  11. Sprinkle with the 2 tablespoons of fresh parsley or dill until the aroma of fresh herbs is unmistakable.