Cucumber, Tomato and Feta Salad

Bon Appetit, June 2011

Serves 8

6 cups coarsely chopped English cucumber (about 2 pounds)

2 large tomatoes (about 1 pound) coarsely chopped

1 bunch scallions, chopped

1 cup pitted, halved Kalamata olives

1 7-oz package feta, crumbled, divided

1/2 cup coarsely chopped fresh mint

6 Tbsp extra-virgin olive oil

1/4 cup fresh lemon juice

Kosher salt and fresh ground pepper

Combine cucumbers, tomatoes, scallions, olives, half of the 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.