Cucumber, Tomato and Feta Salad


Cucumber, Tomato and Feta Salad

Bon Appetit, June 2011

Makes 8 servings 


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 17-ounce package feta, crumbled and divided

1/2 cup coarsely chopped fresh mint

6 tablespoons extra-virgin olive oil

1/2 cup fresh lemon juice

Kosher salt and freshly ground black pepper


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.  



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