Ingredients:

  • 1 large English Cucumber (or 2 small Persian), finely diced
  • 1 pint Grape or Cherry Tomatoes, halved or quartered
  • 1/4 cup Red Onion, very finely minced
  • 2 large ripe firm Avocados, diced
  • 1/4 cup packed Fresh Parsley, finely chopped
  • 2 tbsp packed Fresh Dill, finely chopped
  • 1/2 tsp Kosher Salt (plus more for seasoning)
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Juice (freshly squeezed is mandatory)
  • 1 tsp Red Wine Vinegar
  • 1 small clove Garlic, very finely minced or grated
  • 1/2 tsp Dried Oregano
  • Freshly Ground Black Pepper, To taste

Instructions:

  1. Chop and Prep: Dice the cucumber and halve the tomatoes. Finely mince the red onion. Chop the parsley and dill.
  2. Draw Out Moisture (Crucial Step): Place the chopped cucumber and tomatoes into a colander or sieve set over a bowl. Sprinkle generously with about 1/2 tsp of salt. Allow to drain for 10 minutes. This prevents the final salad from becoming soggy.
  3. Rinse and Dry: Rinse the drained cucumber and tomatoes quickly under cool water to remove excess salt, then gently pat dry with a clean tea towel or paper towels. Transfer them to the large serving bowl.
  4. Whisk the Dressing: In a small bowl, whisk together the fresh lemon juice, red wine vinegar, and minced garlic.
  5. Emulsify: Slowly drizzle in the olive oil while whisking continuously until the mixture is emulsified and slightly cloudy. Stir in the dried oregano, black pepper, and a pinch of salt. Taste and adjust seasoning as needed.
  6. Combine Core Ingredients: Add the minced red onion, chopped parsley, and chopped dill to the bowl containing the drained cucumber and tomatoes. Toss gently to combine the fresh herbs.
  7. Dress (Partial): Pour about three-quarters of the dressing over the vegetables. Toss again lightly.
  8. Chill (Optional): If time allows, cover the bowl and chill for 10–15 minutes to allow the flavors to marry.
  9. Add Avocado: Just before serving, dice the avocado and gently fold it into the salad along with the remaining dressing. This prevents the avocado from being bruised or turning brown prematurely.
  10. Final Check: Taste and adjust the seasoning one final time. Serve immediately.