Classic Greek Salad

I use the oil from the sun-dried tomatoes to make a vinaigrette. The acidity from the tomatoes, the pungent heat from the onion, and the saltiness from the cheese and olives supply the other flavours to make up the vinaigrette. Simple and quick and refreshing and, most importantly, delicious.

3 cucumbers
1½ cup crumbled feta cheese
1 cup kalamata olives, pitted and sliced
3 cups diced roma tomatoes
⅓ cup diced oil-packed sun-dried tomatoes
2 Tbsps. oil from sun-dried tomatoes (or to taste)
½ red onion, sliced

1. In a large bowl toss together all the ingredients and toss well so that the oil covers the ingredients evenly.
2. Chill until serving.