Ingredients

For the Salad

  • 2 large cucumbers, chopped
  • 3–4 medium ripe tomatoes, cut into wedges or chunks
  • 1 small red onion, thinly sliced
  • ¼ cup fresh dill, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 2 tablespoons fresh cilantro, chopped, optional
  • 1 small green bell pepper, chopped, optional
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

For the Dressing

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 small garlic clove, finely minced
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon honey or sugar, optional

Instructions

1. Prepare the Vegetables

Wash and dry the cucumbers and tomatoes thoroughly. Cut the cucumbers into bite-sized pieces and cut the tomatoes into wedges or chunks.

Thinly slice the red onion. If you prefer a milder onion flavor, place the sliced onion in a bowl of cold water for about 5–10 minutes, then drain well.

2. Add the Fresh Herbs

Place the chopped cucumber, tomatoes, and red onion in a large serving bowl. Add the fresh dill, parsley, and optional cilantro.

Gently toss everything together so the vegetables and herbs are evenly distributed.

3. Make the Dressing

In a small bowl or jar, combine the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and black pepper.

Whisk vigorously until the dressing is well combined. Taste and adjust the seasoning as desired.

For a slightly sweeter dressing, add a small amount of honey or sugar.

4. Dress the Salad

Pour the dressing over the vegetables. Using salad spoons, gently toss the mixture until the cucumbers, tomatoes, onions, and herbs are lightly coated.

Avoid overmixing because the tomatoes can become soft and release too much liquid.

5. Let It Rest

For the best flavor, allow the salad to rest in the refrigerator for 10–20 minutes before serving.

This gives the vegetables time to absorb the lemony, herby dressing while keeping their fresh crunch.

6. Serve

Give the salad one final gentle toss before serving. Taste once more and add extra salt, pepper, lemon juice, or olive oil if needed.

Serve chilled or slightly cool.