Recipe by: Abra Snider
Serves: 4
Prep Time: Quick & Easy


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

0.25 cups mint

3 tablespoons extra virgin olive oil

0.125 cups pure lemon juice

1 kosher salt and freshly ground black pepper

Shop 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.