English Cucumber, Red Onion & Cherry Tomato Salad Recipe

Prepare cucumber

Wash the English cucumber. If the skin is waxed or you prefer a milder texture, peel half the skin in alternating strips; otherwise leave it on. Slice the cucumber in half lengthwise, remove large seeds with a spoon if necessary, then slice each half into 1/4-inch (6 mm) half-moons. Transfer to a large mixing bowl and lightly sprinkle 1/4 tsp of the salt over the cucumber to draw out excess water; let sit while you prepare other ingredients (5–10 minutes).

Prepare tomatoes and onion

Halve the cherry tomatoes and add to the bowl with the cucumber. Peel the red onion, cut in half, and slice very thinly into half-moons. Separate the onion slices with your fingers and add to the bowl. Sprinkle the remaining 1/4 tsp salt over the vegetables and gently toss to combine. Let sit briefly while you make the dressing so flavors begin to meld.

Add herbs and cheese

Chop the parsley (and optional mint) and add to the bowl. Crumble the feta cheese with your fingers or a fork and add to the vegetables. Gently fold the mixture so the feta is distributed but not completely broken down.

Season

Lightly grind black pepper (about 1/8 tsp) over the assembled salad. Taste after dressing is added and adjust additional salt or pepper as needed.

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple), minced garlic, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Whisk together until the mustard and honey are incorporated.

While whisking constantly, slowly stream in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. If using a jar, add all ingredients, secure the lid, and shake vigorously for 20–30 seconds.

Taste the vinaigrette and adjust acidity or sweetness by adding another 1/2 tsp honey or 1/2 tsp red wine vinegar as desired. The dressing should be bright, balanced, and slightly tangy to complement the feta.

Pour the vinaigrette over the salad (start with about 2 tablespoons, toss gently, then add more to taste). Toss gently to coat vegetables and feta without breaking up the cheese. Let the salad sit 3–5 minutes to allow flavors to marry before serving.