1. Place the cucumbers, cherry tomatoes, red onion, bell pepper and herbs in a large bowl.

2. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, Himalayan sea salt, pepper and oregano.

3. Pour the dressing over the vegetables. Toss gently to coat. Serve.

Serving Size = 2 cups of cucumber tomato salad and 2 teaspoons dressing