Cut the cucumber into 6-8 portions, then slice into 8mm widths. Divide the onion into 8 portions, then slice thinly. Mix with 1 tablespoon of salt, and let it rest for 30 minutes.
Dice the feta cheese. I dice them into 1cm cubes and marinate them in olive oil. (See the bottle to the right of the bowl in the photo in Step 1.) This prevents the cheese from turning moldy, and it's ready to use anytime!
Cut the tomatoes into halves or quarters, and combine with 1 teaspoon of salt.
Quarter the olives.
Squeeze the moisture from the cucumbers and onion. I press down firmly in the bowl to do this.
Toss all of the ingredients together. There's no need to drain the tomatoes. I use feta cheese that I keep stored in a bottle of olive oil.
Story Behind this Recipe
I made this by combining ingredients that my partner loves, with cucumbers that he doesn't, and it turned out great.
There's nothing much to it. I usually cut up what I have on hand, and add mint, which I take from my planter. Real Greek salads contain garlic, but since I don't like the smell, I make it without.