Start by preparing your vegetables. Slice the english cucumbers into thin rounds, chop the cherry tomatoes or grape tomatoes, and thinly slice the red onion. For this recipe, I love using mini cucumbers or Persian cucumbers because they have thin skins and a great crunch. If you’re using regular cucumbers or hot house cucumbers, you might want to peel them first.

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, and lime juice. Add a pinch of black pepper and salt to taste. This dressing is what gives the salad its zesty flavor and ties all the ingredients together.

In a large bowl, combine the sliced cucumbers, tomatoes, red onion, and black olives. Pour the dressing over the salad and toss everything together. The key here is to make sure all the fresh veggies are evenly coated with the dressing.

Finally, sprinkle the chopped fresh parsley and fresh mint over the salad. You can also use fresh basil. If you’re adding tangy feta cheese, now’s the time to crumble it on top. The fresh herbs add a burst of fresh flavors that elevate this simple salad to the next level.

Serve the salad immediately or let it sit at room temperature for about 10-15 minutes to allow the flavors to meld. This is one of those easy salad recipes that tastes even better after sitting for a couple of hours. If you’re not serving it right away, store it in an airtight container in the fridge.