Cucumber, Tomato and Feta Salad

Name: Cucumber, Tomato and Feta Salad
Yield: 4 servings
Ingredients: 1 6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total); 1 2 large tomatoes (about 1 pound total), coarsely chopped; 1 1 bunch scallions, chopped; 1 1 cup assorted pitted olives (such as Kalamata or Gaeta), halved; 1 1 7-ounce package feta, crumbled, divided; 1 1/2 cup coarsely chopped fresh mint; 1 6 tablespoons extra-virgin olive oil; 1 1/4 cup fresh lemon juice; 1 Kosher salt and freshly ground black pepper

From the kitchen of Carly

Crisp cucumbers and juicy tomatoes meet briny olives and creamy feta in this bright, herbaceous salad. Fresh mint and a punchy lemon dressing tie everything together. It's the kind of simple side that tastes like summer on a plate.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)
12 large tomatoes (about 1 pound total), coarsely chopped
11 bunch scallions, chopped
11 cup assorted pitted olives (such as Kalamata or Gaeta), halved
11 7-ounce package feta, crumbled, divided
11/2 cup coarsely chopped fresh mint
16 tablespoons extra-virgin olive oil
11/4 cup fresh lemon juice
1Kosher salt and freshly ground black pepper

Instructions

Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.