(choban) shepard salad

1. *I am not surer of the quantities of vegetables needed per serving because I used to make this is bulk, so use your best judgment on the amounts, you want an even mix of cucumber and tomato and lighter on the onions.
1. Chop the onion in half, and then slice vertically so that the onion quartered. Slice it again vertically until you have long curved pieces of onion. It is optimal to use both red and white onion together, so if it is a fairly small serving just use a quarter or half of each.
2. Peel the cucumber, and dice it into large 1/2 inch squares.
3. Dice the tomato into similar shapes. Do not worry about the juice leaking out, the salad will be juicy enough.
3. Throw the vegetables into a mixing bowl. Add salt to taste. I would recommend slightly more than you would expect.
4. Add a generous hand full of parsley into the mix.
5. Add olive oil, vinegar and lemon juice. I do not know these measurements because I would just pour them out off of memory. I would say 1/2 olive oil 2/6ths red wine vinegar, and 1/6th lemon juice.
6. Mix everything together in the bowl, and take a couple tastes to balance it out, adding whatever may be necessary. The taste should be oily, but more fresh than oily. It is important that the vinegar and onions does not overpower everything else as well. If it is imbalanced you can add olive oil to cancel out the vinegar and more tomatoes and cucumber to balance out the onions.
7. Once you are satisfied with the balance put it on a plate, drop a few liberal pinches of feta cheese right on the center. Top the cheese with a black olive. Sprinkle a little parsley over the whole salad. Drizzle a little olive oil on the feta and the rest of the salad, and you are ready to go. The result should be a healthy, extremely refreshing salad. If you are not eating it right away you should cover and refrigerate.