My Big Fat Greek Salad

Ingredients

• 2 large English cucumbers
• 1 pinch kosher salt
• 2 cups cherry tomatoes
• 0.25 reds onion
• 0.5 reds bell pepper
• 0.5 cups pitted Kalamata olives
• 0.5 cups pitted green olives
• 2 tablespoons minced fresh oregano
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper , or to taste
• 0.25 cups red wine vinegar , or to taste
• 0.33 cups olive oil , or to taste
• 1 , 4 ounce
• 1 teaspoon minced fresh oregano , or to taste

Instructions

1. 1

   Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.

2. 2

   Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.

3. 3

   While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.

4. 4

   Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.

5. 5

   Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.