Marinated Tomato and Cucumber Salad

Cut the tomatoes into rough chunks or wedges — don't fuss with them too much, keep some juice and texture.

Peel the cucumber if you like (or leave the skin on for color and crunch), then slice into thick half-moons or chunks about the same size as your tomatoes.

Place everything in a large bowl and give it a good pinch of salt. Let it sit for 5 minutes to draw out some of that lovely tomato liquid.

Peel and finely mince the garlic cloves — the finer the better so it melts into the oil.

In a small bowl or jar, combine the olive oil, red wine vinegar, minced garlic, cumin, honey, and a good pinch of salt and black pepper.

Whisk or shake it all together until it forms a loose emulsion and is well combined.

Pour the marinade over the tomatoes and cucumber. Toss everything gently so every piece gets a nice coating.

Scatter the fresh parsley over the top and give one more gentle toss.

Let the salad sit for at least 10 minutes before serving — this gives the tomatoes time to absorb all that garlicky olive oil goodness. It only gets better after that.