Greek Cucumber Salad - Greg Fox

2 cucumbers, chopped
½ red onion, diced
10 Kalamata olives, sliced
¼ cup feta cheese
Capers to taste (approx. ¼ cup)
Sliced pepperoncinis to taste
¼ cup wine vinegar
¾ cup light olive oil
Pinch fresh oregano
Fresh mint and parsley to taste, chopped

Combine all ingredients, mix well and chill or serve at room temperature. Makes 6-10 servings.