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.