My Big Fat Greek Salad

Recipe View Prepare the Cucumbers: Use a channel knife to peel off a few strips of cucumber skin, creating an attractive striped pattern. Halve the cucumbers crosswise, quarter each half, and slice into 1/4- to 1/2-inch pieces. Place in a colander, toss with kosher salt, and let sit for 10-15 minutes. (Time: 15 minutes)

Recipe View Prep Remaining Ingredients: Halve the cherry tomatoes. Rinse the cucumbers and drain thoroughly for another 10-15 minutes. (Time: 15 minutes)

Recipe View Slice and Dice: While the cucumbers are draining, thinly slice the red onion. Cut the red bell pepper into strips, then diagonally into diamond-shaped pieces. Slice both Kalamata and green olives. (Time: 10 minutes)

Recipe View Combine and Marinate: In a large bowl, combine the cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons of fresh oregano. Season generously with salt, black pepper, and a pinch of cayenne pepper. Sprinkle with red wine vinegar and toss well. Drizzle with olive oil. Add about 2/3 of the diced feta cheese and toss again gently. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to an hour, to allow the flavors to meld. (Time: 45 minutes)

Recipe View Final Touches: Just before serving, give the salad another gentle mix. Taste and adjust the seasoning as needed. Scatter the remaining feta cheese over the top and garnish with the reserved fresh oregano. Serve immediately and enjoy! (Time: 5 minutes)