My Big Fat Greek Salad

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Combine cucumbers, tomatoes, onion, bell pepper, 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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.'}

📊 Nutrition Facts

Per serving (4 servings total)