Prep the cucumbers: If using English or Persian cucumbers, no need to peel. Slice lengthwise, scoop seeds only if very watery, then cut into half-moons. Pat with a paper towel to reduce excess moisture.

Chop the tomatoes: Use a sharp knife to keep juices in check. For larger tomatoes, core and chop into bite-size pieces. For cherry tomatoes, halve them.

Slice the onion: Go thin so it blends rather than overpowers. If raw onion is too strong for you, soak slices in cold water for 10 minutes, then drain and pat dry.

Make the dressing: In a small bowl or jar, combine olive oil, red wine vinegar, Dijon, garlic, salt, pepper, and sugar or honey if using. Add red pepper flakes for heat. Whisk or shake until emulsified.

Toss it together: In a large bowl, add cucumbers, tomatoes, onion, and parsley. Pour over the dressing and toss gently to coat. Taste and adjust salt, pepper, or acidity.

Add optional toppings: Crumble feta for creaminess or fold in diced avocado just before serving. Both play well with the tangy dressing.

Chill briefly (optional): Let the salad rest in the fridge for 10–20 minutes to meld flavors. Don’t leave too long or the tomatoes will release more juice.

Serve: Spoon into a shallow bowl so the dressing distributes evenly. Finish with a crack of black pepper and a drizzle of olive oil if you like.