Ingredients:

  • 2 large English cucumbers, unpeeled and diced into 1.25 cm cubes
  • 450g Roma tomatoes, diced into 1.25 cm cubes
  • 0.5 medium red onion, very thinly sliced into half-moons
  • 60 ml extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp dried Greek oregano
  • 15g fresh flat leaf parsley, finely chopped
  • 3g sea salt
  • 1.5g freshly cracked black pepper
  • 75g Greek feta cheese, crumbled
  • 40g Kalamata olives, pitted and halved

Instructions:

  1. Slice 0.5 red onion into paper thin half moons and submerge them in a bowl of ice water.
  2. Cut 2 English cucumbers into 1.25 cm cubes, keeping the skin on.
  3. Dice 450g of Roma tomatoes into matching 1.25 cm cubes.
  4. In a small jar or bowl, combine 60 ml olive oil, 2 tbsp lemon juice, and 1 tsp dried oregano.
  5. Whisk the dressing vigorously for 30 seconds until the lemon and oil are temporarily unified and the smell of oregano blooms.
  6. Remove the onions from the ice water and pat them completely dry with a kitchen towel.
  7. In your large bowl, toss the cucumbers, tomatoes, dried onions, and 15g of chopped parsley.
  8. Gently fold in 40g of halved Kalamata olives.
  9. Pour the lemon oregano mixture over the vegetables and toss lightly until every cube is glistening but not swimming in liquid.
  10. Sprinkle 75g of crumbled feta over the top and give it one final, very gentle turn. Stop as soon as the feta is distributed to keep the cubes white and distinct.