Cucumber, Onion, and Parsley Salad with Feta Cheese

Ingredients

• 1 large European cucumber or 2 medium Persian cucumbers
• 1/4 red onion, finely diced, or more to taste
• 1/2 cup chopped parsley
• 1/2 cup crumbled Feta cheese
• 2 T best quality extra virgin olive oil
• 1 T fresh lemon juice
• Fresh ground black pepper to taste

Directions

1. Remove the cucumber peel, leaving a few green stripes behind if the skin is thin enough. Slice the cucumber lengthwise into 4 long sections, and if you see big seeds, scoop them away with the tip of a spoon. Cut those lengths into slimmer strips, then chop them into pieces smaller than 1/2 inch square.
2. Finely dice the onion. If you want it less sharp, cover the onion with cold water for about 10 minutes, then drain it thoroughly and blot it dry.
3. Blot the Feta with a paper towel, then break it into crumbles.
4. Rinse the parsley and dry it in a salad spinner or with paper towels, then give it a coarse chop.
5. In a large bowl, toss together the cucumber, onion, and parsley.
6. In a separate bowl, whisk the olive oil with the lemon juice, then mix that dressing into the vegetables.
7. Scatter the Feta over the salad and fold it in carefully with just a few turns. Add freshly ground black pepper to taste and serve right away.
8. You can take this salad in plenty of directions, using tomatoes, olives, capers, blue cheese, mint, or balsamic vinegar as swaps or add-ins.