Some people eat Cucumbers out of hand as a snack. If you’re not one of those (I’m not), and you find yourself long on Cukes, Greek Salad is an easy way to use them up. It’s tasty and healthy accompaniment to standard July 4th fare.  Once prepared, this salad will keep in the fridge for several days and even get better (although the tomatoes will get a little mushy).

Peel a Red Onion and then cut it in half.  Slice it as thinly as possible to make 1 C. loosely packed.

Put the sliced onion in a small bowl and sprinkle with 1 T. red wine vinegar.  This “cooks” the onions while flavoring the vinegar.

Core 1 lb. of ripe tomatoes and then cut in halves.  Cut each half into thick slices, then toss in a large bowl with 1/2 t. salt.

Trim the ends off 1 Painted Serpent Cucumber and then thinly slice it on an angle.  If the cuke is fatter than a banana, cut the slices in half widthwise.  Toss the cukes with the tomatoes — you want about twice as much volume of cuke as tomato.

Add the onions and vinegar to the bowl, then drizzle with 3 T. olive oil.  Add 1 C. pitted, halved kalamata olives and 1/2 C. crumbled creamy feta cheese.  Sprinkle liberally with black pepper.

Toss well to combine all the ingredients, then taste and add more salt or vinegar to taste.