For the salad:
1 English or Armenian cucumber, quartered and chopped into 1-inch pieces
1 large tomato, chopped into 1-inch pieces
1/2 small red onion, cut into thin strips
1/2 cup coarsely chopped parsley
1/2 cup pitted black olives
1/4 cup crumbled feta cheese

For the dressing:
1 tablespoon white vinegar
1 tablespoon tahini
Sea salt and ground black pepper, to taste
2 tablespoons olive oil

Place all the ingredients for the salad in a large bowl.

for the dressing, combine the vinegar, tahini , salt and pepper in a small bowl. Gradually whisk in the olive oil until creamy.

Add the dressing to the salad and toss to combine.

Serve at room temperature. If the ingredients are cold from refrigeration, let them come to room temperature before serving.

Serves 4