2 European hothouse cucumbers (the long kind that have fewer seeds), peeled if waxy
2 Tbsp. extra-virgin olive oil
1 tsp. sherry vinegar
2 oz. feta cheese, diced
1/4 tsp. salt
Pinch of freshly-ground black pepper
1 Tbsp. fresh oregano leaves, coarsely chopped
Slice cucumbers lengthwise and remove seeds. Cut 1 cucumber half into 1/4-inch dice and transfer to a small bowl. Add olive oil, vinegar, feta cheese, salt, and pepper. Toss well. Add oregano and toss again.
Using a vegetable peeler, remove 1 or 2 long strips of peel (if already peeled, remove a strip of flesh) from the underside of each cucumber half so they will sit up straight without tipping.
Divide the cucumber-feta mixture amoung the cucumbers and fill. Slice cucumbers on a slight diagonal into 1.5 inch sections and serve immediately. Enjoy!! -Diana