Ingredients:

  • 1 large English cucumber (or 2 medium Persian cucumbers), about 12-14 oz / 340-400 g, thinly sliced or halved and sliced
  • 2 cups cherry or grape tomatoes, halved (10-12 oz / 300-350 g)
  • 1/4 small red onion, thinly sliced (about 1-2 tbsp / 25 g), optional; rinse for a milder bite
  • 1/4 cup fresh flat-leaf parsley, loosely packed, chopped (about 15 g)
  • 2 tbsp fresh basil or dill, chopped (about 6-8 g), optional
  • 3 tbsp extra-virgin olive oil (45 ml)
  • 2 tbsp red wine vinegar (30 ml) or 1 1/2 tbsp lemon juice (22 ml) + 1/2 tbsp water
  • 1 tsp Dijon mustard (5 ml)
  • 1 small garlic clove, minced (about 1 tsp / 3-4 g), optional
  • 1/2 tsp kosher salt (or 1/4-1/2 tsp fine salt), adjust to taste
  • 1/4 tsp freshly ground black pepper
  • 4 oz (115 g) crumbled feta or Bulgarian sirene, optional
  • 1-2 tbsp extra-virgin olive oil to drizzle, optional
  • A few olives or a pinch of red pepper flakes, optional

Instructions:

  1. Prepare vegetables: trim and slice cucumbers to your preferred thickness (thin rounds or half-moons). For very watery cucumbers, halve lengthwise and scoop seeds before slicing. Halve cherry tomatoes or dice larger tomatoes. Slice red onion thinly.
  2. Make the vinaigrette: in a small jar or bowl, combine olive oil, red wine vinegar (or lemon + water), Dijon mustard, minced garlic (if using), salt, and pepper. Secure lid and shake or whisk vigorously until emulsified and slightly thickened. Taste and adjust salt or acidity.
  3. Toss salad: add cucumbers, tomatoes, red onion, and chopped herbs to a large bowl. Pour vinaigrette over the salad and toss gently to coat. Add crumbled feta if using and fold carefully.
  4. Rest and serve: let the salad sit 10-15 minutes at room temperature or chill 10 minutes for a cooler salad to let flavors marry. Before serving, taste and adjust seasoning (salt, pepper, a splash of vinegar or lemon if needed) and drizzle a little extra olive oil if desired.