Ingredients:

  • 1 pound (450g) ripe tomatoes, such as Roma or beefsteak, cut into bite-sized pieces
  • 1 large cucumber, such as English or Persian, peeled or unpeeled, halved lengthwise, and sliced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh mint, chopped
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Chop the tomatoes and cucumber and thinly slice the red onion.
  2. In a large bowl, combine the tomatoes, cucumber, red onion, parsley, and mint.
  3. In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper.
  4. Pour the vinaigrette over the salad and gently toss to combine.
  5. For best flavor, chill the salad for at least 30 minutes before serving.