Pour the marinade over the tomatoes and cucumbers. Using your hands or a large spoon, toss everything gently to ensure every piece is coated.
Let the salad marinate at room temperature for at least 30 minutes, but ideally for 1-2 hours. This resting time is crucial for the flavors to develop and the vegetables to release their juices into the dressing.
Do not refrigerate before marinating if possible, as the cold mutes the flavors and prevents the tomatoes from absorbing the dressing. You can refrigerate it after the initial marinating time if you need to make it further ahead.

Step 4: Serve and Enjoy

Just before serving, toss the salad gently one more time. Taste and add an extra pinch of salt or a drizzle of olive oil if desired.
If using, sprinkle with crumbled feta cheese and red pepper flakes.
Serve with crusty bread to soak up every last drop of the incredible juices at the bottom of the bowl.

Chef’s Notes & Tips for Success

· Quality is Key: Since there are so few ingredients, their quality shines through. Use the best extra virgin olive oil and the ripest, most flavorful tomatoes you can find.
· Salt Timing: Salting the salad during marination is what draws out the juices from the tomatoes and cucumbers to create the sauce. Don’t skip it!
· Herb Flexibility: Use what you have and love. Fresh dill is classic, basil is sweet and aromatic, and oregano is more robust.
· Make it a Meal: Turn this side into a light main course by serving it over a bed of lettuce, with a can of drained chickpeas mixed in, or alongside grilled chicken or fish.
· Storage: This salad is best eaten the day it’s made but will keep, covered in the refrigerator, for up to 2 days. The cucumbers will become less crisp, but the flavors will still be delicious.

This is the essence of simple, honest, and breathtakingly good food. Enjoy