6 c. coarsely chopped cucumbers (2 lbs.)
2 lg. tomatoes (1 lb.), coarsely chopped
1 bunch scallions, chopped
1 c. pitted olives, halved
1 7-oz. package feta, crumbled, divided
1/2 c. coarsely chopped fresh mint
6 T. extra virgin olive oil
1/4 c. fresh lemon juice
kosher salt and freshly ground black pepper
Combine cucumbers, tomatoes, scallions, olives, half the feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season with salt and pepper. Pour over salad; toss and coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.
Lisa Bechaz, Petoskey
