Cucumber Olive Salad

This salad is somewhat like a vegan Italian antipasta. It is refreshing, and perfect for an appetizer before the main meal.

Makes about 1 quart salad.

Ingredients:

• 2 medium slicing cucumbers
• 1/2 medium red onion
• 1/2 c sliced black ripe olives
• 1/2 c green salad olives with pimientos
• 1 Tbsp olive oil
• 1 Tbsp red wine vinegar
• 1 1/2 tsp sugar
• 1/2 tsp Italian herbs
• 1/4 tsp salt
• 1/8 tsp red pepper flakes

Directions:

1. Peel the cucumbers and slice lengthwise in quarters. Slice in bite-sized pieces.
2. Thinly slice the red onion. If it is too strong, soak the red onion slices in cold water for 15 minutes. Drain well.
3. Place cucumbers, red onion, black olives, and green olives with pimientos in a large bowl.
4. In a small bowl, blend the remaining ingredients. Pour over the salad and toss well.
5. Serve immediately, or chill for up to one day before serving. Toss again before serving.