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
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
Give the salad another
mix. Taste and season as desired. Scatter remaining feta cheese on top
and garnish with remaining oregano.