Ingredients:

  • 2 cups (300g) cherry tomatoes, halved
  • 4 oz (115g) feta cheese, cubed or crumbled
  • 1 cup (150g) English cucumber, diced
  • 1/4 cup (40g) red onion, thinly sliced
  • 2 tbsp (8g) fresh parsley, chopped
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (1g) dried oregano
  • 1/4 tsp (1g) garlic powder
  • 1/4 tsp (1g) black pepper
  • a pinch sea salt

Instructions:

  1. Halve the cherry tomatoes and dice the cucumber into bite-sized pieces. Slice the red onion into paper-thin half-moons and place all vegetables in a large mixing bowl.
  2. Combine the olive oil, lemon juice, oregano, garlic powder, and pepper in a glass jar. Shake vigorously for 30 seconds until the mixture is opaque and fully emulsified.
  3. Pour the dressing over the vegetables and toss gently. Fold in the feta cheese and fresh parsley last to prevent the cheese from breaking down.
  4. Let the salad sit for 2–5 minutes to allow the salt to draw out the tomato juices and create a natural sauce.