Cucumber Tomato Salad
Ingredients:
2 large cucumbers, peeled and sliced
2 cups cherry tomatoes, halved (or 2 large tomatoes, diced)
1/4 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled (optional)
1 tbsp olive oil
1 tbsp red wine vinegar (or white wine vinegar)
1 tsp lemon juice
1/2 tsp dried oregano (or fresh, if available)
Salt and pepper, to taste
Instructions:
Prepare the Vegetables:
Peel and slice the cucumbers into thin rounds or half-moons, depending on your preference.
Slice the cherry tomatoes in half, or dice the larger tomatoes into bite-sized pieces.
Thinly slice the red onion and chop the fresh parsley.
Assemble the Salad:
In a large bowl, combine the sliced cucumbers, cherry tomatoes, red onion, and parsley. If you’re using feta cheese, add it in at this point as well.
Make the Dressing:
In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper until well combined.
Toss the Salad:
Pour the dressing over the salad and gently toss to combine, making sure all the ingredients are coated in the dressing.
Chill (Optional):
For best results, refrigerate the salad for 15-30 minutes before serving to let the flavors meld together.
Serve:
Garnish with extra parsley or a few more crumbles of feta cheese, if desired.