GREEK SALAD MIX RECIPES

Steps:

• 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.
• Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
• 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.
• 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.
• Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

Steps:

• Spiralize the cucumbers using the chipper blade on the Paderno spiralizer.
• Cut the strands into smaller pieces, about 5-6 inches long so it's easier to eat. If you don't have a spiralizer, you can just dice the cucumbers with a knife into small cubes.
• Place the cucumber in a large work bowl along with the bell pepper, tomatoes, olives and red onion.
• Squeeze half of the lemon over it, drizzle with half of the olive oil and toss with fresh oregano, salt and pepper.
• Place on a plate, top with a slice of feta and finish with remaining olive oil.