Greek Cucumber Salad

After rinsing and peeling the cucumber (I prefer a zester because of the texture and look it gives to the cucumber), I used my trusty mandolin to thinly slice.  I then added this to a mixing bowl. Then repeat with the red onion.  If you don’t have this on hand, or you think onions are gross, you can skip these altogether. I then sliced up the kalamata olives—don’t be a dope and pick up olives with the pits still in if you can help it.  I forgot and spent a good amount of time removing pits. Finely chop the dill. Add all ingredients into your mixing bowl, and mix away. Add in the olive oil and balsamic vinegar, and give it a final mix.  This does best after a little time resting on the counter or in the refrigerator.  The sooner you serve it, the sharper the red onion is.  If you’ve excluded the red onion, this usually doesn’t apply.  Typically I let this rest for 1-2 hours in the refrigerator before serving. Once ready to serve, dish up a bowl, and garnish with fresh dill and possibly feta (if you’re into that sort of thing).