Ensalada de tomate y pepino

Ingredientes

• 3 cups mini cucumbers, (sliced 1/4 inch thick)
• 1 cup cherry tomatoes, (halved)
• 1/4 cup red onion, (sliced)
• 1/4 cup fresh dill, (chopped)
• 1/4 cup fresh parsley, (chopped)
• 2 tablespoons fresh oregano leaves ((you can substitute by using 1 teaspoon of dried oregano))
• 1/2 cup feta, (crumbled)
• 3 tablespoons avocado oil
• 2 tablspoons honey
• 2 tablespoons red wine vinegar
• 1 tablespoon rice vinegar
• 1 clove garlic, (minced)
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Preparación

1. 1

   Transfer the prepared cucumber, tomatoes, red onion, dill, parsley, and oregano leaves to a large mixing bowl and set aside.

2. 2

   Next, in a small mixing bowl, whisk together the avocado oil, honey, red wine and rice vinegars, garlic, sea salt, and ground black pepper.

3. 3

   Pour the dressing into the bowl with the veggies and toss well to coat.

4. 4

   Add two-thirds of the crumbled feta and toss gently.

5. 5

   Cover and refrigerate for 30 minutes.

6. 6

   Once chilled, plate and garnish the remaining feta. Serve immediately.