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1
If not using specialty cukes with thin, tender peels, partially peel a regular cuke from the supermarket because the skin will be waxed.
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2
Leave a few very thin lengthwise strips of dark green peel intact.
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3
Cut lengthwise, scoop out and discard seeded portion.
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4
Cut crosswise into crescents.
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5
Add mild chili peppers and small chunks of the bell pepper and onion to refrigerator container.
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6
Halve tomatoes and shake out seed.
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7
Cut into 1/2 inch chunks and add to the cuke mixture, cover container and refrigerate.
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8
Meanwhile, wash and dry spinach leaves and any other greens you're using, chill until ready to toss the salad.
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9
Prepare French bread cubes or, for a more rustic effect, tear the bread pieces.
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10
Place rosemary, oregano and garlic in the olive oil and set aside to steep for several hours.
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11
Add dried tomato pieces to the vinegar and let stand the same period of time.
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12
Place room-temperature veggies in a very large salad bowl.
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13
Add spinach, bread pieces and toss with as much of the olive oil mixture as desired.
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14
Add to all the sun-dried tomato pieces as much of the vinegar as desired.
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15
Grind pepper over all and taste, sprinkle with sea salt or use a salt grinder.
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16
Taste again and adjust.
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17
Garnish the top of the salad with kalamata olive pieces and the crumbled feta and serve immediately.
