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1
Put the cucumbers and tomatoes in separate bowls and pop them in the fridge just until they're cold, about 30 minutes.
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2
Meanwhile, add the onions to a small bowl.
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3
Add the vinegar, 2 tablespoons of the oil, and a healthy pinch of salt, and mix well with your hands.
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4
Let the onions sit just until they get pickly, a few minutes.
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5
In a separate small bowl, stir together the remaining 2 tablespoons of oil, the lemon juice, and a good pinch of salt until the mixture looks creamy.
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6
Combine the tomatoes and cucumber in one bowl, pour in the lemon dressing, and toss gently but well.
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7
Grab a large platter (or 4 to 6 plates) and make a pretty layer of cucumbers and tomatoes, so the colors and types of the vegetables are well divvied up.
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8
Give the onions one more toss, then use your hands to add them (reserving their pickly liquid) here and there over the cucumbers and tomatoes.
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9
Scatter on the olives and mint.
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10
Use your hands to crumble the feta into pieces large, medium, and small as you scatter it on top.
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11
Finally, drizzle on the liquid remaining in the onion bowl.
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12
Eat straightaway.
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13
Photo by David Loftus
