From The Martha Stewart Living Cookbook
ü 2 seedless cucumbers (about 1 lb each), peeled if waxy
ü 2 T extra-virgin olive oil
ü 1 tsp sherry vinegar
ü 2 oz. feta cheese, diced
ü ¼ tsp kosher salt
ü Pinch of freshly ground black pepper
ü 1 T fresh oregano leaves, chopped
1. Slice the cucumbers lengthwise, and remove any small seeds. Cut 1 cucumber half into ¼-inch dice and transfer to a small bowl. Add the olive oil, vinegar, feta cheese, salt, and pepper, and toss well to combine. Add the oregano, and toss again.
2. Use a vegetable peeler to remove 1 or 2 long strips of the peel (if the cucumber is already peeled, remove a strip of the flesh) from the underside of each of the remaining 3 cucumber halves so they will sit without tipping. Spoon the cucumber-and-feta mixture into the long trough of each half.
3. Slice cucumbers crosswise on a slight diagonal into 1½-inch pieces, and serve immediately.