Ingredients:

  • 1 large (350 g) English or Persian Cucumber, diced
  • 1 dry pint (350 g) Ripe Cherry or Grape Tomatoes, halved or quartered
  • 2 large (~400 g) Ripe Avocados, diced
  • 1/4 medium (50 g) Red Onion, finely minced
  • 1/4 cup packed (10 g) Fresh Flat-Leaf Parsley, finely chopped
  • Sea Salt and Black Pepper, to taste (divided)
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 2 tablespoons (30 ml) Fresh Lemon Juice
  • 1 teaspoon (5 ml) Dijon Mustard
  • 1 small clove (3 g) Garlic, minced
  • 1/2 teaspoon Dried Oregano (or fresh Dill, optional)

Instructions:

  1. Prepare Vegetables: Dice the cucumber, halve or quarter the tomatoes, and mince the red onion finely. Place these into the large mixing bowl.
  2. Pre-Season Tomatoes: Toss the cucumber, tomatoes, and red onion with a generous pinch of salt (about 1/4 teaspoon). Set aside while you make the dressing.
  3. Chop Herbs: Finely chop the parsley and set aside.
  4. Prepare Avocado (Last Minute): Peel, pit, and dice the avocados into chunks. Set them aside in a small bowl.
  5. Combine Wet Ingredients (Vinaigrette): In a small jar or bowl, combine the lemon juice, Dijon mustard, minced garlic, and dried oregano (if using).
  6. Seasoning Base (Vinaigrette): Add the remaining salt and pepper. Whisk vigorously for 30 seconds.
  7. Emulsify (Vinaigrette): Slowly drizzle in the olive oil while whisking continuously (or seal the jar and shake vigorously). Continue until the dressing is well combined and slightly thickened.
  8. Combine Salad: Pour approximately 3/4 of the vinaigrette over the cucumber and tomato mixture. Toss gently until everything is lightly coated.
  9. Incorporate Avocado: Add the diced avocado and the chopped parsley to the bowl.
  10. Gentle Toss: Using a large rubber spatula or spoon, gently fold the salad 2-3 times to coat the avocado without mashing it.
  11. Serve Immediately: Transfer the salad to a serving dish. Drizzle the remaining vinaigrette over the top, if needed, just before serving.