Cucumber with feta, herbs and parsley

• 2 pounds Persian cucumbers, peeled
•  Salt and pepper
• ½ teaspoon grated garlic
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil
• 4 ounces feta, cut into rough 1/2-inch cubes
• 1 tablespoon sumac
• 2 tablespoons chopped mint
• 2 tablespoons chopped parsley
•  Pinch of crushed red pepper
•  Pinch of dried oregano

Halve cucumbers lengthwise and slice into 1/2-inch pieces. Place in a large bowl and season generously with salt and pepper. Add garlic, lemon juice, olive oil, feta and sumac and toss to coat. Taste and adjust seasoning.

Transfer to a serving platter. Just before serving, sprinkle with mint, parsley and crushed red pepper, then dust with oregano.