Grate the cucumber on a coarse grater, add a little salt, mix and set aside for 5-10 minutes to let the cucumber juice.
Meanwhile, in a deep bowl, mix sour cream, vinegar, finely chopped parsley, hot red pepper, a little salt and a little black pepper. Carefully with the hot pepper, I recommend adding less than the specified amount first, and at the end of cooking, if necessary, add more.
Add feta (100 g) to the dressing and mash it with a fork.
Squeeze the cucumber out of excess moisture and add to the cheese mass. Mix and cool for at least 20 minutes in the refrigerator.
When serving, garnish with the remaining pieces of feta.