GREEK/ISRAELI SALAD

by Dannii Purdy

2 cucumbers, peeled (or stripe peeled) and cut into chunks
4-6 small roma tomatoes (or 2-3 large tomatoes) cut into chunks
1 small red onion, cut in half then finely sliced into slivers
150g kalamata olives cut into halves
as much feta cheese as you can afford cut into 1/2" cubes (fresh in water or marinated in oil - both are yummy)
olive oil (drizzle over about 2-3 tablespoons)
2-3 tablespoons vinegar (red wine vinegar is great but balsamic vinegar is also yummy)
sea salt and pepper (important to really bring out the flavors - use less if you have a salty feta)
.toss
.eat
*i found the kalamata olives and danish feta cheese at gourmet market at emporium mall