Cucumber Salad Greek Style

• 2 English or Telegraph cucumbers
• 450 grams Green Zebra tomatoes, cut into wedges
• 2/3 cup pitted Castelvetrano or Sicilian olives
• 1/2 cup sliced scallion or spring onions
• 50 grams feta cheese, crumbled (about 1/3 cup)
• 2 teaspoons fresh oregano leaves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons Champagne vinegar or white wine vinegar
• 1/2 teaspoon cracked green peppercorns
• 1/8 teaspoon organic sea salt

Shave cucumbers into long strips using a vegetable peeler to equal about 6 cups. Arrange cucumber strips, tomatoes, and olives on a large platter. Sprinkle with green onions, feta, and oregano. Drizzle with oil and vinegar. Sprinkle with green pepper and salt. Too easy.