2 Large English Cucumbers
1 Pinch Kosher Salt
2 Cups Cherry Tomatoes
¼ Red Onion
½ Cup Pitted Kalamata Olives
½ Cup Pitted Green Olives
2 Tablespoons Minced Fresh Oregano
Salt And Freshly Ground Black Pepper To Taste
1 Pinch Cayenne Pepper, Or To Taste
¼ Cup Red Wine Vinegar, Or To Taste
⅓ Cup Olive Oil, Or To Taste
1 (4 Ounce) Package Feta Cheese, Diced, Divided
1 Teaspoon Minced Fresh Oregano, Or To Taste
Step 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.
Step 2 Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
Step 3 While cucumbers are draining, slice onion thinly. Slice Kalamata and green olives.
Step 4 Combine cucumbers, tomatoes, onion, 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.
Step 5 Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano. 4 Servings. Serve with pita bread and beverage.