Ingredients
The Salad:
2 large English cucumbers (or 4-5 Persian cucumbers), chopped into thick half-moons
200g (7oz) Block Feta cheese, cut into 1/2-inch cubes
1/2 cup Kalamata olives, pitted
1/4 cup Red onion, finely diced
Optional: 1 tbsp fresh parsley or dill, chopped
The Vinaigrette:
3 tbsp Extra virgin olive oil
1 tbsp Red wine vinegar (or fresh lemon juice)
1 clove Garlic, minced
1 tsp Dried oregano
1/4 tsp Salt (careful, the feta and olives are salty!)
1/4 tsp Black pepper
Instructions
Prep the Veggies:
Wash the cucumbers. You can peel them in “stripes” for a fancy look, then slice them into thick rounds and halve them. Place them in a large glass bowl with the diced red onion and olives.
Add the Feta:
Gently fold in the cubed feta.
Peer Tip: Using a block of feta and cutting it yourself keeps the cubes intact. Pre-crumbled feta can get a bit “mushy” once the dressing hits it.
Whisk the Dressing:
In a small jar or bowl, combine the olive oil, vinegar, garlic, oregano, salt, and pepper. Shake or whisk until emulsified.
Toss:
Pour the dressing over the salad. Use a large spoon to gently toss everything together until the cucumbers are well-coated and the oregano is distributed.
Chill:
While you can eat this immediately, letting it sit in the fridge for 20–30 minutes allows the cucumbers to marinate and the onion to mellow out.