Dice the cucumber, tomatoes, and red onion into small cubes to ensure an even texture in the salad. If you want a milder onion flavor, you can soak the diced red onion in cold water for 10 minutes, then drain well before using. I always find this little trick makes the salad taste fresher and less pungent.

In a large salad bowl, combine the diced cucumber, chopped tomatoes, diced red onion (drained if soaked in the previous step), and chopped mixed fresh herbs of your choice such as cilantro, mint, parsley, basil, or dill. Gently toss everything together to distribute the herbs evenly.

Pour the extra virgin olive oil and freshly squeezed lemon juice over the combined vegetables and herbs. This helps to infuse the flavors throughout the salad.

Season the salad mixture with salt and freshly ground black pepper to taste. Mix all the ingredients thoroughly to ensure they are evenly coated with the dressing and seasoning. I like to taste and adjust the seasoning at this point to get the balance just right.

Let the salad sit for 10-15 minutes at room temperature or lightly chilled before serving. This resting time allows the flavors to meld beautifully, making the salad even more delicious.