Start by washing 2 cups of ripe tomatoes and 2 cups of Persian or English cucumbers. Cut the tomatoes into quarters and slice the cucumbers thinly. Dice half a red onion and chop some fresh herbs of your choice for added flavor. Place all the vegetables into a large mixing bowl.

In a small bowl or mason jar, combine 3 tablespoons of extra virgin olive oil, 2 tablespoons of red wine vinegar, and 1 clove of minced garlic. Add 1 tablespoon of honey, 1 teaspoon of dried oregano, and season with salt and pepper to taste. Whisk or shake the mixture vigorously for about 30 seconds until emulsified.

Pour the vinaigrette over the prepared tomato cucumber salad in the mixing bowl. Gently toss together until every piece of vegetable is evenly coated.

Cover the bowl with plastic wrap or a lid and let the salad rest at room temperature for 1 to 3 hours to allow the flavors to meld.

When ready to serve, give the salad another gentle toss and taste it. Adjust the seasoning with extra salt or pepper if needed. Serve chilled or at room temperature.