This salad, along with some crusty bread, can easily be a filling and nutritious meal. The Bulgarian Feta really makes this recipe special as it is creamier and milder than most Fetas.
Peel one red onion and then cut it in half. Thinly slice the onion to make 1/2 C. Place the onion in a small bowl and cover with 3 T. red wine vinegar and let sit for 10 minutes.
Core 1-3 ripe tomatoes and cut into dice. You want about 3 cups; a mix of varities is nice. Place in a large bowl, salt generously, and toss. Let sit for 10 minutes.
Pit and chop 1/2 C. kalamata olives. Toss with the tomatoes, then add the onions and vinegar.
Thinly slice 1 Painted Serpent Cucumber in diagonal rounds about 2″ long until you have 3 C. (If you like your cukes chunkier, feel free to cut them that way but note that they will not absorb as many of the flavors). Add the bowl and toss well with the liquids.
Whisk 1/2 C. olive oil into the bowl, then add 1/2 C. of mild Bulgarian feta, crumbled. It should partially break down into the dressing, which will become somewhat creamy.
Serve the salad with crusty bread.