In a medium bowl or measuring jug, whisk together 3 tablespoons of red wine vinegar (or lemon juice), 5 tablespoons of extra-virgin olive oil, 1 tablespoon of Dijon mustard, and a teaspoon of honey (if using). Continue whisking until smooth and well combined. Season generously with salt and fresh ground black pepper to taste.

Chop 2 cups of cucumber and 2 cups of ripe tomatoes into bite-sized pieces. Slice a small sweet onion thinly.

In a large mixing bowl, combine the diced cucumbers, chopped tomatoes, sliced onion, and a handful of freshly chopped parsley leaves. Gently toss the ingredients.

Pour the prepared dressing over the salad mixture and carefully toss everything together until fully coated.

Before serving, taste the salad and adjust seasoning with additional salt and fresh black pepper if needed.

Serve immediately or cover and refrigerate for up to 3 days. Stir before serving.