Roughly peel the cucumbers, removing most of the tough skins but leaving a few stripes. Cut into long 3mm-thin strips using a mandoline or sharp knife.
Put in a sieve, sprinkle with the salt and sit over a bowl. Leave to 10 minutes to draw out some of the moisture. Meanwhile, put the shallot and vinegar for the dressing in a large bowl and leave to pickle slightly.
Put the olives on a board and bash with the side of a knife to expose the stones. Remove and discard them, then roughly tear the olives in half.
Mash half the feta into the yogurt with the garlic and lemon zest using a fork, then season with salt and pepper. Add a squeeze of lemon juice.
Whisk the olive oil into the pickled shallots, then stir in the oregano and dill. Season and add a small pinch of sugar. Add the drained cucumbers and toss in the dressing to coat. Fold in the remaining feta and olives. Spoon the feta yogurt over a large platter and spoon over the cucumber and feta mixture.
Drizzle with the remaining dressing to serve. This works well as a side for grilled fish such as trout or sea bass, lemon and oregano chicken skewers or charred lamb chops on the barbecue.
This watermelon braai salad with feta is a little different for this summers braai.
3 tbsp. olive oil
2 tbsp. champagne vinegar
1/2 tsp. ground sumac
Kosher salt and pepper
3 lb. watermelon, rind removed and cut into large triangular chunks
3 Persian cucumbers, smashed and then cut into 1/2-in. pieces
6 oz. feta cheese, crumbled
1/3 c. whole-milk yogurt
1/4 c. small fresh mint leaves
Flaky sea salt, for serving
Finely chop white and light green parts of scallion; thinly slice dark green part and set aside. In a large bowl, whisk together oil, vinegar, sumac, chopped scallion and 1/2 teaspoon each salt and pepper. Add watermelon and cucumbers and gently toss to combine. Cover and refrigerate 10 minutes.
Meanwhile, in a mini food processor, puree feta and yogurt until smooth. Spread onto serving platter.
Remove watermelon and cucumbers from marinade and arrange on top of sauce. Spoon 3 tablespoons of the marinade over top, then sprinkle with mint, sliced scallion and sea salt.