Ingredients
Scale
- 2 large cucumbers, peeled (if desired) and sliced
- 3–4 ripe tomatoes, cut into wedges (Roma, cherry, or heirloom tomatoes all work well)
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey (optional, for a touch of sweetness)
- Salt and freshly ground black pepper, to taste
- Optional: Feta cheese, crumbled, for garnish
- Optional: Olives, Kalamata or black, for added flavor
Instructions
- Prepare the Vegetables:
- In a large mixing bowl, combine the sliced cucumbers, tomato wedges, and thinly sliced red onion.
- Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, and honey (if using). Season with salt and freshly ground black pepper to taste.
- Combine and Chill:
- Pour the dressing over the vegetables in the bowl. Add the chopped parsley and gently toss everything together until the vegetables are well coated with the dressing.
- If using, add the crumbled feta cheese and olives, and gently toss again.
- Cover and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together. This step is optional but recommended for the best flavor.
- Serve:
- Give the salad a gentle toss before serving to redistribute the dressing.
- Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as needed.
- Serve chilled, garnished with additional parsley and feta cheese if desired.
