Ingredients:

  • 1 lb Roma Tomatoes, diced into ½-inch pieces
  • 1 large red or green bell pepper (200g), finely diced
  • ½ cup English cucumber (75g), diced
  • ¼ cup red onion (40g), thinly sliced into half-moons
  • 2 tbsp fresh parsley (8g), chopped
  • ¼ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic (5g), minced into a paste
  • ½ tsp dried oregano
  • ½ tsp sea salt
  • ¼ tsp black pepper

Instructions:

  1. Dice the tomatoes, peppers, and cucumbers into uniform ½-inch cubes. Slice the red onion as thinly as possible.
  2. In a small jar, combine the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper. Shake vigorously for 30 seconds until the mixture is opaque and thickened.
  3. Place all chopped vegetables in a large mixing bowl. Pour the emulsion over the top and toss gently using a folding motion until the vegetables are shimmering and coated.