Cucumber, Feta and Olive Salad

1 English cucumber, not peeled, but you may if you want. The skin is not waxed, so it is edible and colorful

1/2 cup Kalmata olives, pitted and quartered

8 oz package feta cheese, cubed into 1/2 inch pieces

Cut cucumber into quarters and remove seeds. Discard seeds. Cut cucumber into 1/2 inch chunks and place in a medium bowl.

Toss in olives and feta.

In a small bowl whisk together:

1/2 cup olive oil

2 Tablespoons good quality white wine vinegar or something fun like champagne balsamic vinegar

1 teaspoon sugar

1 teaspoon sea salt

1/2 teaspoon black pepper

1 heaping teaspoon dried Mediterranean oregano

Fold marinade gently into cucumber mixture. Serve immediately or within a few hours. The feta cheese falls apart with time and with mixing. If you need to make this salad in advance, cut the feta into larger cubes or add marinade just before serving.

You may add grape or cherry tomatoes if you like. Halve the cherry tomatoes.