Big Fat Greek Salad

Take strips of peel off the cucumbers with a channel knife, halve, quarter lengthwise and slice into a quarter to half inch pieces, about the size of the tomatoes.

In a colander toss the cucumbers with about a tablespoon of kosher salt and let sit 10 to 15 minutes.

Halve the tomatoes, quartering any big ones.

Rinse the cucumbers thoroughly under cold water and drain very thoroughly, at least another 10 or 15 minutes.

Slice red onion very thinly, cut red bell pepper into diamonds, halve the kalamata olives and slice the green olives.

In a big bowl combine the vegetables and olives with chopped oregano, black pepper, a little kosher salt and a shake of cayenne.

Sprinkle in the red wine vinegar first and toss thoroughly, then drizzle in the oil, so the oil does not waterproof the vegetables.

Mix in about two-thirds of the diced feta.

Wrap and refrigerate 30 to 60 minutes.

Give a final mix, taste and adjust salt, vinegar or oil; serve and scatter the rest of the feta and more chopped oregano over.