For the Cucumber Tomato Salad

Prepare the Vegetables:

• Tomatoes: Rinse and pat dry. Slice each cherry tomato in half (or quarters if they’re large) for juicy, bite-sized pieces.
• Cucumber: Wash and, if desired, peel (especially if using waxy cucumbers). Slice into rounds, then cut each round into quarters for small, easy-to-eat pieces.
• Red Onion: Peel and slice the onion as thinly as possible. For a milder flavor, you can soak the sliced onions in a bowl of ice water for 5-10 minutes, then drain and pat dry.

Combine Salad Ingredients:

• In a large salad bowl, add the halved cherry tomatoes, quartered cucumber slices, and sliced red onion.
• Gently toss to mix the vegetables evenly.

Add the Mexican Twist:

• Sprinkle the crumbled cotija cheese and chopped cilantro over the top of the salad. (Hold a little back for garnish, if desired.)
• For the Cucumber Tomato Salad Vinaigrette Dressing

Make the Dressing:

• In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, minced garlic, Mexican oregano, salt, and pepper.
• If you like your dressing slightly sweet, add the optional tablespoon of sugar and whisk until dissolved.
• Taste the dressing and adjust the salt, pepper, or vinegar to your liking.

To Finish

Dress the Salad:

• Pour the vinaigrette evenly over the salad ingredients in the bowl.
• Using salad tongs or two large spoons, gently toss everything together until the vegetables are well-coated and the cheese and cilantro are distributed throughout.
• Let the Flavors Marinate (Optional):
• For the best flavor, let the salad sit for 10–15 minutes before serving. This gives the vegetables time to soak up the tangy vinaigrette and all the fresh flavors to meld together.

Garnish and Serve:

• Just before serving, sprinkle any reserved cotija cheese and cilantro on top for a fresh, colorful finish.
• Serve immediately, or cover and refrigerate for up to 1 hour if making ahead