Ingredients:

  • 1 lb English cucumber, diced
  • 1 lb cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp sea salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp black pepper
  • 1/4 tsp dried oregano

Instructions:

  1. Salt the cucumbers. Place your diced cucumbers in a colander, toss them with the sea salt, and let them sit for 10 minutes. Note: You'll see water pooling at the bottom; this is exactly what we want.
  2. Macerate the onions. Put your diced red onions in a small bowl and pour the lemon juice over them. Let them hang out while you do the rest.
  3. Prep the tomatoes. Halve the cherry tomatoes and put them in your large mixing bowl.
  4. Mix the dressing base. In a small jar, combine the olive oil and the onion lemon juice mixture.
  5. Add the aromatics. Stir in the minced garlic, black pepper, and dried oregano.
  6. Emulsify. Whisk or shake the jar until the dressing looks creamy and unified.
  7. Combine veg. Add the drained cucumbers and the chopped parsley into the bowl with the tomatoes.
  8. Toss. Pour the dressing over the top and toss gently until every piece is glistening.
  9. Portion. Divide the salad into 6 airtight containers for your weekly prep.