4 Persian cucumbers, chopped
12oz heirloom cherry tomatoes, halved
1/2 teaspoon kosher salt
1/4 cup olive oil
2 tablespoons red wine vinegar
1 small red onion, thinly sliced
2oz Kalamata olives, pitted and halved
6oz feta cheese
3/4 teaspoon dried oregano
- To a large bowl or serving platter, add the the chopped cucumbers and cherry tomatoes and sprinkle over the kosher salt. This will help release the juices from the cucumbers and tomatoes.
- In the meantime, make the dressing by combining the olive oil and red wine vinegar.
- Return to the cucumbers and tomatoes, and sprinkle over the sliced red onion and Kalamata olives. Pour over the dressing, top with a block of feta, and sprinkle over the dried oregano.
- Toss just before serving, breaking up the feta into smaller chunks.