To start making your Greek Salad with Shaved Cucumber, take 2-3 unpeeled English cucumbers and use a vegetable peeler to shave long strips into a bowl until you have about 6 cups of cucumber. Aim for thin, ribbon-like pieces for maximum freshness and texture. Set them aside in the bowl while you prepare the other ingredients.

Next, wash and dice 1 pound of ripe tomatoes into wedges, ensuring to mix different colors if possible for a vibrant salad. Place the tomato wedges in a large salad bowl or on a platter for an appealing presentation.

Then, grab your pitted Castelvetrano olives—about 2/3 cup—and scatter them over the tomatoes. If preferred, you can substitute with your favorite green olives for a different flavor.

Now, slice 1/2 cup of green onions, using both the green and white parts for a mild, oniony flavor. Sprinkle the chopped green onions over the salad.

Next, crumble about 1/3 cup of feta cheese over the salad, distributing it evenly. Follow with 2 teaspoons of dried oregano.

In a small bowl, whisk together 3 tablespoons of olive oil and 2 tablespoons of white wine vinegar until well combined. Drizzle this dressing over the salad and finish off with 1 teaspoon of cracked black pepper.

Gently toss all the ingredients in the large bowl or on the platter to combine all the flavors. Serve immediately for the freshest taste.