1-Wash and dry all fresh produce: Start by thoroughly washing the tomatoes, cucumber, avocado, and herbs, then pat dry to ensure crispness and freshness.

2-Slice the cucumber: Use a sharp knife or mandoline to slice the English cucumber thinly for uniform texture and appearance.

3-Chop the tomatoes: Dice 1 lb of Roma tomatoes or cherry/grape tomatoes into bite-sized pieces balancing juiciness and firmness.

4-Cube the avocado: Peel and carefully dice 2 ripe avocados into cubes, taking care not to mash them to maintain creaminess in texture.

5-Finely slice the onion: Thinly slice ½ medium red onion; soak in cold water for a few minutes if desired to mellow the sharpness, then drain well.

6-Combine the vegetables: In a large bowl, gently toss the cucumber, tomatoes, drained onions (if using), diced avocado, and ¼ cup chopped fresh cilantro or herb substitutes.

7-Make the dressing: Whisk together 2 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice (or lime juice), 1 teaspoon sea salt, and ⅛ to ½ teaspoon black pepper. Add optional minced garlic and honey if desired.

8-Toss and season: Pour the dressing over the salad and gently toss to combine, taking care not to mash the avocado. Adjust seasoning with additional salt and pepper if needed.

9-Optional toppings: Just before serving, sprinkle ⅓ cup crumbled feta cheese on top for added flavor and texture.

10-Serve: Enjoy immediately for the freshest taste or chill in the refrigerator for up to an hour for a refreshing cooler salad.