Tomato Cucumber Salad

Ingredients

• 20 ounces tomatoes – cored and cut into 1-inch chunks
• 16 ounces cucumbers – halved lengthwise and sliced 0.25-inch thick
• 4 ounces red onion – thinly sliced
• 0.25 cups flat-leaf parsley – coarsely chopped
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 0.5 tsp dried oregano – rubbed between fingers
• 0.75 tsp kosher salt
• 0.25 tsp black pepper – freshly ground

Instructions

1. Prep the vegetables: Core and cut the tomatoes into 1-inch chunks; halve the cucumbers lengthwise and slice 0.25 inch thick; thinly slice the red onion; coarsely chop the flat-leaf parsley.
2. In a large bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, kosher salt, and black pepper until emulsified.
3. Add the prepared vegetables to the bowl and toss gently until evenly coated.
4. Let stand 10–15 minutes for the juices to lightly macerate and flavors meld, then taste and adjust seasoning as needed and serve cool or at room temperature.