Ingredients:

  • 2 large English Cucumbers, chopped (1/2-inch pieces)
  • 1 teaspoon Kosher Salt (for draining)
  • 1 pint Cherry or Grape Tomatoes, halved
  • 1/2 small Red Onion, very thinly sliced
  • 4 oz Block Feta Cheese, cubed
  • 1/4 cup Fresh Dill, roughly chopped
  • 2 tablespoons Fresh Mint (optional), finely chopped
  • 1/3 cup Extra Virgin Olive Oil (EVOO)
  • 2 tablespoons Fresh Lemon Juice
  • 1 tablespoon Red Wine Vinegar
  • 1 teaspoon Dried Oregano
  • 1/4 teaspoon Fine Sea Salt
  • 1/2 teaspoon Black Pepper, freshly ground

Instructions:

  1. Prep and Drain the Cucumber: Chop the cucumber into uniform pieces. Place the chopped cucumber in a colander set over a bowl and sprinkle evenly with 1 teaspoon of Kosher salt. Allow to sit for at least 30 minutes to draw out excess moisture. After draining, transfer the cucumber to a clean tea towel and gently pat completely dry.
  2. Prepare the Salad Base: In a large mixing bowl, combine the dried cucumber, halved tomatoes, and thinly sliced red onion. Gently fold in the chopped fresh dill and mint. Reserve the cubed feta cheese for later.
  3. Whisk the Vinaigrette: In a small jar or bowl, combine the EVOO, lemon juice, red wine vinegar, dried oregano, black pepper, and 1/4 teaspoon of sea salt. Whisk vigorously until the dressing is well combined and slightly emulsified. Taste and adjust seasoning as necessary.
  4. Assemble and Serve: Pour about three-quarters of the vinaigrette over the vegetables in the large bowl and toss gently to coat everything. Add the cubed feta cheese and gently fold it in one last time. Transfer the salad to a serving dish and enjoy immediately or chill for 10 minutes for maximum flavor integration.