1) Heat the olive oil in a skillet.

2) Add in the chopped shallot and sliced garlic. Stir-fry for over medium heat until lightly golden.

3) Remove from the heat and stir in lemon juice. Season with salt and pepper.

4) Cut the cherry tomatoes into halves and the cucumber to 1cm dices.

5) Transfer them into a salad bowl.

6) Pour in the dressing and parsley. Toss gently and chill for an hour before serving.