The Kitchn: The easy Mediterranean salad that won’t leave your hungry
1/2 teaspoon kosher salt
1 large English cucumber
1 (12-ounce) jar roasted red peppers
1 cup pitted Kalamata olives
1/2 cup coarsely chopped fresh parsley leaves
4 ounces garlic and herb goat cheese
For the dressing:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
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