Ingredients:

  • 1/2 cup (15g) flat-leaf parsley, chopped
  • 1/2 cup (15g) fresh mint, torn
  • 1/2 cup (15g) fresh basil, chiffonade
  • 1/4 cup (10g) fresh cilantro, chopped
  • 2 cups (300g) English cucumber, diced
  • 1 pint (300g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, thinly sliced
  • 4 oz (115g) feta cheese, cubed
  • 1/4 cup (30g) toasted pine nuts
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Finely chop the parsley and cilantro, tear the mint, and slice the basil into thin ribbons. Set these aside in a small bowl to prevent moisture release.
  2. Combine the olive oil, lemon juice, vinegar, minced garlic, salt, and pepper in a mason jar. Shake vigorously for 30 seconds until the liquid is opaque and thickened.
  3. In a large mixing bowl, toss together the diced cucumbers, halved cherry tomatoes, and sliced red onions.
  4. Pour the emulsified dressing over the vegetables and toss to coat evenly.
  5. Gently fold in the prepared fresh herbs and feta cubes using a spatula until the leaves are just glazed.
  6. Top the salad with toasted pine nuts before serving.