Summer cucumber salad

So, it's Thursday. Otherwise known as CSA day. Otherwise known as the day we eat the last of last week's CSA veggies. This week, that meant a big cucumber.

This salad was a little of this, a little of that, and it was fabulous, probably the best cucumber salad that I've ever made, and I make a lot of it.

Cucumber greek-ish salad
1 large cucumber, quartered lengthwise, seeded, and sliced into 1/4 inch wide slices: 1.00
1/2 tsp salt
2 T pepperoncini, chopped: 0.20
6 kalamata olives, sliced: 0.20
2 T sun dried tomatoes in oil (chopped), plus a little of the oil: 0.20
2 small cloves garlic: 0.10
2 T roasted red pepper, chopped: 0.20
2 T feta cheese: 0.43
pinch dried oregano
pepper to taste
1 T balsamic vinegar: 0.10
1 small tomato, diced: 0.30
Total: $2.73 for about 3 cups, or $0.91 per generous 1-cup serving.

Put the cucumbers in a colander over a bowl. Toss with salt. Fill a ziploc bag with water and put it on top for one hour to press and drain out some of the water. Use a towel to pat dry the cucumber at the end of the hour.

Toss remaining ingredients together and enjoy.

I had this with fresh corn from the CSA (the corn and tomato were in today's haul), and a veggie burger.