I typically do make a cucumber feta salad, and I add cherry tomatoes for mine and leave them out for Kevin. I guess I missed Grainlady's recipe because it was grayed out. Her recipe is similar to mine except that I add fresh dill to mine (I have plenty in the back yard) and use red onions instead of green onions. I have plenty of chives in my yard also, and so I might add some of those. It's getting to the time of year when I have to move the dill to shadier parts of the yard so that it will not go to flower so quickly. The same is true for parsley and cilantro, although cilantro can handle the sun better.

Here's a tomato and cucumber salad with a marinated character, good for buffets. If your husband has a hard time with onions, leave them out, mince a little scallion or sweet onion very fine or allow onion slices to marinate in the dressing for a while then remove them to eat on an Italian sandwich or something. I have a similar tendency to indigestion with green bell peppers, but I still love this salad. Tomatoes and cucumbers are added in about equal proportions, maybe heavier on tomatoes during tomato season. Onion and bell pepper are for flavor and color, in smaller amounts to taste: 1. Cover slices or chunks of sweet red ONION with Good Seasons Italian DRESSING, prepared according to package directions, in the bottom of a large bowl. Allow onions to marinate while preparing other ingredients. 2. Cut TOMATOES in bite-sized chunks, removing some of seedy, liquidish pulp (Roma and other low-moisture tomatoes work very well in this salad). If you're feeling very fancy, peel the tomatoes first. Peel and cut CUCUMBERS in slices or chunks and add to the bowl, along with the tomatoes. Add green BELL PEPPER chunks or slices, freshly ground black pepper and more salad dressing until there is 1/4 inch deep layer or more in the bottom of the bowl after tossing. Try some of those deep green Ancho chiles instead of green bell pepper for a touch of heat. Cover and marinate for up to two hours at room temperature or a few hours in the refrigerator, tossing occasionally. IN WINTER when it's hard to get good tomatoes and/or cucumbers: 1. Substitute extra vinegar for water when preparing dressing mix to marinate onions. Apple cider vinegar tastes best in the winter salad. If you can't find sweet onions, thinly slice a smaller amount of regular onion or scallions. 2. Substitute bite-sized BROCCOLI and CAULIFLOWER florets for tomatoes and cucumbers, heavy on the broccoli. 3. Substitute peeled, thinly sliced CARROTS (you may blanch carrots briefly if desired or use halved peeled baby carrots or carrots cut in matchsticks so they will be easier to get on a fork) and sliced BLACK OLIVES for green peppers. Cover and marinate for a little longer than the tomato and cucumber salad, tossing occasionally. Serve at room temperature, refrigerating leftovers. Even kids like this salad despite its strongly flavored ingredients, and it is perfectly suited to buffets, as it is served at room temperature. If you have cold leftovers the next day, toss in some shredded cabbage or mild Asian greens just before serving to take advantage of the surprisingly large quantity of salad dressing which is required for this salad. I have used up to four little bottles of prepared dressing in a very large bowl of salad for a buffet. The salad will be sweeter and milder the second day due to juices from the vegetables mixing with the dressing.

I saw these suggestions on the Cooking Forum for a cucumber salad. Since it is for one serving only, you will have to increase the amounts if you want it for more then one. Clare 8 oz. Cucumbers (peeled & diced) Italian 1 tbs. Balsamic vinegar 1 tsp. Olive Oil 1 tsp. Fresh basil, minced Salt Asian 1 tbs. rice wine vinegar ½ tsp. Sesame oil ½ tsp. fresh ginger, grated 1 tsp. Lite soy sauce Indian 1 tbs. plain yogurt 1 tbs. fresh mint, minced ½ tsp. sugar ¼ tsp. curry powder Salt Southwest 1 tbs. lime juice 1 tsp. fresh cilantro minced ¼ tsp. ground cumin 1 tsp. V-8 or any tomato juice Dash of minced garlic Each makes 1 serving.

sliced cucumbers with vinegar, sugar, dill, onion... would be a jar of pickles or a jar of relish (coarse chopped). You could then open the jar and add whatever you wished to it after opening. So the only issue is finding a sliced dill pickle recipe that includes enough vinegar to cover onions too or a relish recipe that already calls for the onions and then add bit of sugar to it. Check out Fresh Dill Relish at NCHFP and make the following changes: coarse chop instead of dicing (you could probably slice instead but the processing will make slices pretty soft) leave out bell peppers, mustard seed, and garlic reduce sugar to taste (1 cup may be too much for you) use fresh dill to taste but no more than ratios in the recipe use white vinegar if you prefer See what you think. Dave Edited to add: don't reduce the brine and don't over-pack the jars, make sure it is sloshy in the jars and then drain after opening if necessary.