In a small glass bowl, whisk your olive oil, lemon juice, sea salt and pepper; set aside.

Gently scrub your vegetables then thoroughly rinse under cold running water.

Slice cucumber in half lengthwise then dice into small cubes as shown.

Chop your green onions and dice the tomatoes.

I discarded most of the tomato seeds and juices for this salad.

Remove most stems from parsley or herbs, then chop the leaves.

In a large salad bowl, gently combine diced cucumber, onions, tomatoes and parsley.

Drizzle your prepared dressing over the veggies and gently toss until evenly coated.

Refrigerate for at least 15 minutes to allow the flavors to blend.

Enjoy!