Traditional Greek Salad with a Spiralized Twist

Rinse the cucumbers well, removing any waxy coating. Trim the ends and spiralize with Blade A (the blade without the triangles) to slice the cucumbers into ribbon-like noodles. Trim any long noodles, if desired. Arrange a few sheets of paper towels along a kitchen counter. Lay the cucumber noodles in a single layer on top of the paper towels. Sprinkle a small amount of coarse sea salt over the cucumbers to help them release water. Let sit for 15 minutes as you prepare the other ingredients. In a large mixing bowl, add the thinly sliced red onion, bell pepper, halved grape tomatoes and kalamata olives, and half of the Feta cheese. Season with salt and pepper and toss to combine. In a small bowl, whisk together the olive oil, red wine vinegar, and crushed garlic. Season to taste with salt and pepper. Pour the dressing over the vegetables in the mixing bowl. Toss to combine. After 15 minutes has passed, take a second paper towel and pat the cucumber noodles dry, absorbing any excess moisture drawn out from the salt. Add the cucumber noodles to the bowl of salad fixings and toss to combine (I find using tongs very helpful when working with spiralized vegetable noodles). Divide the salad into two equals servings. Garnish with remaining Feta and sprinkle of dried oregano. Serve immediately.