My Big Fat Greek Salad

Instructions

1. 1

   1. Use a channel knife to peel several strips from the cucumber skin in a striped pattern. Halve the cucumbers crosswise, then quarter each half. Slice into 1/4- to 1/2-inch pieces and place in a colander.

2. 2

   2. Toss the cucumber slices with a pinch of kosher salt and let sit for 10 to 15 minutes.

3. 3

   3. While cucumbers rest, halve the cherry tomatoes. Rinse the cucumbers thoroughly and drain for another 10 to 15 minutes.

4. 4

   4. Slice the red onion thinly. Cut the red bell pepper into strips, then angle your knife and cut the strips into diamond shapes. Slice both the Kalamata and green olives.

5. 5

   5. Combine the drained cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons minced fresh oregano in a large bowl.

6. 6

   6. Season with salt, black pepper, and cayenne pepper to taste. Add the red wine vinegar and toss well. Drizzle in the olive oil and toss again.

7. 7

   7. Add about two-thirds of the diced feta cheese and toss to combine. Cover with plastic wrap and refrigerate for 30 to 60 minutes.

8. 8

   8. Remove from the refrigerator and toss the salad once more. Taste and adjust seasonings as needed. Top with the remaining feta cheese and garnish with the remaining minced fresh oregano before serving.