Cucumber, Tomato and Feta Salad

• Vegetarian
• Gluten free

• Produce

  • 6 cups English hothouse or persian cucumbers
  • 1/2 cup Mint, fresh
  • 1 bunch Scallions
  • 2 Tomatoes, large

• Condiments

  • 1/4 cup Lemon juice, fresh
  • 1 cup Olives, assorted pitted

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 6 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 7-ounce package Feta

Found on epicurious.com

Description

Ingredients

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

Directions

• Preparation 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.

Nutrition