Cucumber Salad

It probably annoys Greek people when you throw a few olives and feta in to a salad and suddenly it's "Greek."

I feel the same way when people throw in some Chow Mein noodles, sesame dressing, and almond slivers and suddenly it's "Asian-inspired."

And mandarin orange slices. All of a sudden, mandarin orange slices in a salad make it an Asian salad. 

Why?

It's not like the oranges come from Manchuria.

Wait. Checking.

Okay, well, apparently mandarin oranges come from China.

BUT, most mandarin oranges are canned by Dole, who just happens to buy all its oranges from China.

So all Dole oranges are are Asian-inspired.

Wrap your head around that one.

(We are everywhere.)

 Cucumber Salad

Note: I used a food processor in order to make this salad in approximately 2 minutes. 

2-3 large cucumbers, rinsed and halved

1 large white onion, quartered

2 Roma tomatoes, seeded and chopped

1 can of black olives (or Kalamata olives, which I can't stand)

Optional: Feta cheese crumbles (which still don't make it Greek)

1/4 cup red wine vinegar

1/4 cup apple cider vinegar

1/2 fresh lemon

heavy pinch of salt and pepper

2-3 pinches of sugar

Run the cucumbers and onions through a processor to avoid boredom and because your husband complains you never use it.

Mix well with the tomatoes and pour the red wine/apple vinegar over the vegetables. Toss and add salt, pepper and sugar. Taste and adjust seasoning. Cover and refrigerate for 30 minutes. Before serving, toss again and add olives and feta (if using).