4 Pickling cucumbers, peeled and sliced into 1/2″ rings
3 Medium organic tomatoes, sliced into 5-6 segments – Using organic tomatoes is essential
1/4 cup Red or white onion, thinly sliced
1/3 cup Kalamata or Mediterranean-style olives, quickly rinsed under cold water and dried
1/3 cup Greek or Bulgarian feta cheese chunk
1 tsp Dried Greek oregano
1 Tbsp Extra virgin olive oil
2 tsp Red wine vinegar
1/2 tsp Sea salt
Freshly ground black pepper
Layer in order, the cucumbers, tomatoes, onions, and olives onto one another. Crumble the feta cheese on top, making sure the center of the salad has more cheese than its surroundings.
Rub the oregano between your palms, as you sprinkle it over the salad.
Drizzle the olive oil over the salad. Follow with the vinegar.
Sprinkle on the sea salt and freshly ground pepper.
Let the salad sit for 5-10 minutes. This will help the spices to “relax” and for the flavors to meld together.
Serve with freshly baked bread.