Spicy Tomato-Cucumber Salad with Peperoncini

Ingredients

• 1 large European cucumber or two large cucumbers
• 1 cup cherry tomatoes, cut in half lengthwise
• 1 cup sliced Peperoncini
• 1/2 cup sliced green onion
• 6 oz. crumbled Feta cheese
• 2 T fresh-squeezed lemon juice
• 1 T Peperoncini brine from the jar of Peperoncini
• 1 tsp. Green Tabasco Sauce, or hot sauce of your choice
• 1 tsp. Spike Seasoning, or other all-purpose seasoning blend
• 1/2 tsp. dried oregano
• 1/4 cup extra-virgin olive oil

Directions

1. Trim the ends from the cucumber, halve it lengthwise, then slice it into half moons. European cucumbers and garden cucumbers can stay unpeeled; for a standard supermarket cucumber, remove some of the peel in lengthwise stripes.
2. For whole Peperoncini, remove the stem ends and set them in a colander in the sink so they can drain. Kitchen shears make quick work of this. Once the liquid has run off, use a small spoon to scrape out the seeds from each Peperoncini, then cut them into slices, using the shears again if you like.
3. If you have that handy gallon jar of sliced Peperoncini, simply take out the amount you want and let it drain in a colander.
4. Cut the cherry tomatoes and green onions. If chopped garden tomatoes are standing in for the cherry tomatoes and they seem especially juicy, drain them in a colander first.
5. Crumble the Feta and measure it.
6. In a bowl, whisk the lemon juice, Peperoncini brine, Green Tabasco Sauce, Spike Seasoning, dried oregano, and olive oil into a spicy dressing.
7. Combine the cucumbers, tomatoes, Peperoncini slices, and sliced green onion in a large bowl and toss them together.
8. Pour in as much dressing as you want and toss again. You may not need all of it, though the dressing that settles into the Feta adds nice flavor.
9. Scatter in the crumbled Feta and toss gently so it stays in soft little pieces.
10. Serve the salad immediately, or refrigerate it until chilled.
11. The salad is still good after sitting in the refrigerator overnight, even though tomatoes are at their best the day the salad is made.