Ingredients:

  • 1 lb (450g) English cucumber, diced
  • 1 pint (300g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 tsp (3g) kosher salt
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 clove (5g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Prep the cucumbers. Place your diced cucumbers in a large bowl and sprinkle with 1/2 tsp (3g) of salt.
  2. The drain phase. Toss and let sit for 5 minutes until you see beads of water on the surface.
  3. Dry the base. Pat the cucumbers dry with a paper towel to remove all excess moisture. Note: This is the most important step for crunch.
  4. Mix the dressing. In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until the mixture is emulsified.
  5. Combine vegetables. Add the halved tomatoes and diced red onion to the bowl with the cucumbers.
  6. Coat the salad. Pour the dressing over the vegetables and toss gently until everything is evenly coated.
  7. Add the cheese. Fold in the crumbled feta cheese last. Note: This prevents the cheese from breaking down into a paste.
  8. The final touch. Fold in the chopped fresh parsley and give it one last light stir.