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Cucumber-Pepper Slaw

Kansas-based photographer James Roper tenderizes thinly sliced cucumber with kosher salt in this zesty slaw. From: Saveur SERVES 4-6

1 large cucumber, split lengthwise, seeded, and thinly sliced crosswise
1 tbsp. kosher salt
1/3 cup olive oil
1/4 cup rice vinegar
1/2 tsp. sugar
Freshly ground black pepper, to taste
1 habanero pepper, seeded and julienned
1 jalapeño pepper, seeded and julienned
1 red bell pepper, seeded and julienned
1 small red onion, thinly sliced
3 oz. feta, cut into ½" pieces (optional)
1/3 cup roughly chopped basil

Toss cucumber and salt in a colander set over a bowl; let drain for 15 minutes. Spread cucumber onto paper towels and pat dry. Whisk oil, vinegar, sugar, and pepper in a large bowl. Add cucumbers, peppers, onion, feta, if using, and basil; toss to coat. Let sit for 30 minutes before serving.