A fresh take on a Greek salad that offers a fantastic flavour with minimal effort (my favourite type of cooking).
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.