Ingredients
- 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:
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In a large mixing bowl, combine the sliced cucumbers, tomato wedges, and thinly sliced red onion.
Make the Dressing:
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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:
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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.
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If using, add the crumbled feta cheese and olives, and gently toss again.
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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:
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Give the salad a gentle toss before serving to redistribute the dressing.
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Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as needed.
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Serve chilled, garnished with additional parsley and feta cheese if desired.
