Cucumber, Tomato and Feta Salad
3 cups coarsely chopped english hothouse or persian cucumbers (about 2 pounds total)
1 pint grape tomatoes, halved
1 bunch scallions, chopped
0.5 cups assorted pitted olives (such as kalamata or gaeta), halved
8 ounces goat feta
3 tablespoons extra virgin olive oil
1 kosher salt and freshly ground black pepperShop this recipe
Prep: Coarsley chop mint.
1. Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl.
2. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper.
3. Pour dressing over salad; toss to coat.
4. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.