1cupchopped English cucumberthey come wrapped in plastic
.25cupchopped kalamata olives
2tablespoonsfresh oregano leaves
3tablespoonsolive oil
1.5tablespoonsred wine vinegar
0.13teaspooncrushed red pepper flakes
0.5cupthinly sliced red onion
Instructions
Slice the cherry tomatoes in half and place them in a large bowl. Sprinkle with sea salt and toss to combine. Allow to sit for 5 minutes.
Add the cucumber quarters, chopped olives, oregano leaves, olive oil, vinegar, and crushed red pepper flakes. Toss together to combine.
Add the onion slices and gently toss to coat. Serve immediately with additional red pepper flakes and oregano leaves.
Notes
If using a regular cucumber: peel off the skin, cut in half length-wise and scoop out the seeds with a spoon.
If making ahead of time: chop the cucumbers and olives, then store in the refrigerator until ready to use. Onions can be sliced and stored as well. Do not slice the tomatoes ahead of time, they do not belong in refrigerator. Slice them just before you are ready to assemble the salad.
If you do not have fresh oregano, fresh Italian parsley or basil would work as well.