Rustic cucumber and tomato salad is a quintessential dish that embodies the essence of simplicity and freshness.
2 large cucumbers, thinly sliced 4 medium tomatoes, diced 1/2 red onion, thinly sliced 1/4 cup Kalamata olives, pitted and halved 1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh dill 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon honey (optional) Salt and pepper to taste
Wash the cucumbers and tomatoes thoroughly under cold running water. Pat them dry with a clean kitchen towel. Peel the cucumbers if desired, although leaving some skin on adds color and texture. Slice the cucumbers thinly into rounds or half-moons, depending on your preference.
Dice the tomatoes into bite-sized pieces, discarding the stem ends. Peel and thinly slice the red onion. Pit the Kalamata olives and halve them. Crumble the feta cheese if not already crumbled. Chop the fresh parsley and dill.
In a large mixing bowl, combine the sliced cucumbers, diced tomatoes, sliced red onion, halved Kalamata olives, crumbled feta cheese, chopped parsley, and chopped dill. Gently toss the ingredients together to distribute them evenly.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, and honey (if using) until well combined. The honey adds a touch of sweetness to balance the acidity of the vinegar, but you can omit it if you prefer a tangier dressing.
Drizzle the prepared dressing over the cucumber and tomato mixture in the large bowl. Use a spoon or tongs to gently toss the salad, ensuring that all the ingredients are coated evenly with the dressing.