Ingredients:

  • 2 large English cucumbers, thinly sliced (about 500g / 1.1 lbs)
  • 1 pint cherry tomatoes, halved or quartered (about 450g / 1 lb)
  • 1 medium red onion, thinly sliced (about 150g / 5.3 oz)
  • 4 ounces feta cheese, crumbled (about 115g / 4 oz)
  • 1/2 cup Kalamata olives, pitted and halved (about 75g / 2.6 oz)
  • 1/4 cup fresh mint leaves, roughly chopped (packed, about 15g / 0.5 oz)
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1 tablespoon fresh lemon juice (about 15 ml / 0.5 fl oz)
  • 1/4 cup extra virgin olive oil (about 60 ml / 2 fl oz)
  • 2 tablespoons red wine vinegar (about 30 ml / 1 fl oz)
  • 1 tablespoon honey or maple syrup (about 15 ml / 0.5 fl oz)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon freshly ground black pepper (or to taste)

Instructions:

  1. Slice cucumbers, halve/quarter cherry tomatoes, and thinly slice the red onion.
  2. In a large bowl, combine the sliced cucumbers, tomatoes, and red onion.
  3. Sprinkle the crumbled feta, Kalamata olives, chopped mint, and red pepper flakes over the vegetables. Squeeze the lemon juice over the mixture.
  4. In a small bowl, whisk together the olive oil, red wine vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. Whisk until emulsified.
  5. Pour the vinaigrette over the salad. Gently toss to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to several hours, to allow the flavors to meld.
  6. Before serving, give the salad another gentle toss. Serve chilled.