I seed the cucumber but I don't peel it the color is so much better. I add about double the feta and the olives. I made it this week with a white barbeque chicken and it was perfect! I start by seeding and dicing the tomatoes, then I salt them pretty generously and let them drain. I have made this recipe for at least 10 years, since a neighbor made it and I fell in love with it. Superb! Made it for couple of parties and people just loved the recipe. The only changes I made were to up the feta (I love feta) and add a bit of mint. I put the leftovers together in pita and had a lovely lunch. I made it with grilled lamb with a mint/cilantro yogurt. Doesn't need more than the 2 ounces of feta, just really fresh & tasty! I used semi-overripe produce and it still turned out great. Recipe says to peel cucumber and half olives - clearly this is not down in the picture. But has anyone noticed how the picture doesn't match? No mention of cherry or grape tomatoes (which are pictured) in the recipe. This recipe is very good and very easy (just a lot of chopping). The recipe said it made 4 1/2 cups and as it is denser than a green salad, it might feed a little more than you might think. The only thing I would have to say has nothing to do with the taste. Great with Greek marinated chicken (the salad dressing can be the marinade also, but with garlic added. I make this a lot, although I don't add parsley and use fresh oregano and a bit of finely chopped garlic. I added mint and fresh oregano, and would definitely male again!
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