Tomato Olive Salad Recipe for 6 Servings

Instructions:

1. Prep the tomatoes. Halve the cherry tomatoes. Note: keep them uniform so the dressing coats them evenly
2. Dice the cucumber. Cut the English cucumber into pieces that match the size of the halved tomatoes.
3. Slice the onion. Cut the red onion into paper thin half moons. Note: thin slices are less likely to overpower the salad
4. Mix the base oil. In a small jar, combine the olive oil, lemon juice, dried oregano, red chili flakes, and black pepper.
5. Emulsify the dressing. Whisk vigorously for about 1 minute until the mixture is opaque and creamy.
6. Combine vegetables. Place the tomatoes, cucumbers, onions, olives, and capers into your large bowl.
7. Dress the salad. Pour the emulsified dressing over the vegetables and toss gently with a spoon.
8. The marinating phase. Let the salad sit at room temperature for 30 minutes until the vegetables look glossy and slightly softened.
9. Final touch. Fold in the chopped fresh parsley just before serving to keep it from wilting.