Cucumber Salad

Ingredients

• 2 large cucumbers, preferably organic
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup high-quality olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and black pepper to taste

Instructions

1. Begin by washing the cucumbers thoroughly under cool running water to remove any dirt and wax. Pat them dry with a clean kitchen towel.
2. Using a sharp knife, slice the cucumbers into thin half-moons or rounds. Place them in a large mixing bowl.
3. Add the halved cherry tomatoes, thinly sliced red onion, chopped parsley, and crumbled feta cheese (if using) to the bowl.
4. In a separate bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and minced garlic. Season with salt and black pepper to taste.
5. Pour the dressing over the salad ingredients in the mixing bowl and toss gently to coat everything evenly.
6. Allow the salad to rest for about 10 minutes at room temperature to let the flavors meld.
7. Serve chilled, or store in an airtight container in the refrigerator for up to three days.