Instructions

01
Combine the halved cherry tomatoes and diced cucumber in a large mixing bowl.
02
Add the red onion chiffonade to the bowl.
Herb says
Slicing onions into thin ribbons mellows their sharpness and helps them blend into salads, instead of hijacking your tastebuds.
03
In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, black pepper, and kosher salt until emulsified.
Herb says
Whisking creates a temporary emulsion, meaning your salad will be evenly dressed and not oily or watery in pockets.
04
Pour the vinaigrette over the vegetables and toss gently to combine.
05
Let the salad sit for 10 minutes at room temperature before serving.
Herb says
Resting gives the flavors a chance to mingle, and slightly softens the onion, like a Mediterranean group therapy session, but tastier.
06
Taste and adjust seasoning with additional salt or pepper if needed, then transfer to a serving bowl.

HERB