Ingredients
4
4 servings
- •2 large English cucumbers
- •1 pinch kosher salt
- •2 cups cherry tomatoes
- •0.25 red onion
- •0.5 red bell pepper
- •0.5 cup pitted Kalamata olives
- •0.5 cup 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 cup red wine vinegar, or to taste
- •0.33333334326744 cup olive oil, or to taste
- •1 (4 ounce) package feta cheese, diced, divided
- •1 teaspoon minced fresh oregano, or to taste
Instructions
- 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.
- Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
- 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.
- 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.
- Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.
Nutritional Facts
Per 4 servings
- Calories: 352
- Carbohydrate: 13g
- Fat: 32g
- Fiber: 3g
- Protein: 6g
- Sugar: 2g
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