Wash cukes and pat dry, trim the ends, cut them in half lengthwise, then in half again to make quarters.

If you are using regular cucumbers cut them into 2.5cm / 1-inch batons.

Place them in a colander and season with a couple of pinches of salt.

Allow to sweat for 30 minutes then pat them thoroughly dry.

In the meantime, slice red onion in half and remove the papery skin from the onion half. Slice the onion into thin slices.

Wash your parsley and basil stems, then shake to remove excess water and pat dry.

Pick the leaves from the stems, then roughly chop them. You will need one tablespoon of basil leaves and two tablespoons of parsley leaves.

Place all your vinaigrette ingredients in a small food processor or high-speed blender, season with sea salt and cracked black pepper.

Blitz the ingredients until the herbs are broken up and the dressing is well combined.

Taste and adjust seasonings according to your personal preferences.

Place all the salad ingredients in a large mixing bowl with a pinch of freshly cracked black pepper.

Pour over dressing and toss well to combine.
Taste and adjust seasonings according to your liking.

Arrange in a salad bowl and keep chilled until ready to serve.