Ingredients:

  • 1 lb English cucumber, sliced into half-moons
  • 2 cups cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/4 tsp sea salt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Instructions:

  1. Slice the English cucumber into uniform half-moons. Place them in a colander, sprinkle with 1/4 tsp of sea salt, and let them sit for 5–10 minutes. Gently pat them dry with a paper towel to remove excess surface moisture.
  2. Halve the cherry tomatoes and thinly slice the red onion.
  3. In a small bowl or jar, combine the olive oil, vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper. Whisk vigorously until the mixture is emulsified and creamy.
  4. Combine the prepped cucumbers, cherry tomatoes, and red onion in a large mixing bowl.
  5. Drizzle the dressing over the vegetables and toss gently with a spoon until every piece is glistening.
  6. Fold in the fresh basil at the very end to prevent the leaves from bruising.