Cucumber, Tomato and Feta Salad


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-oz package feta, crumbled, divided
1/2 Cup coarsely chopped fresh mint
1 Tbsp Italian Seasoning or Greek Seasoning
6 Tbsp extra-virgin olive oil (We especially like the basil olive oil, or the eureka lemon olive oil !)
1/4 Cup fresh lemon juice
Kosher Salt and freshly Ground Black Pepper


Combine cucumbers, tomatoes, scallions, olives, half of the feta, the Greek or Italian seasoning, and fresh mint in a large bowl.

Whisk oil and lemon juice in a small bowl; season with salt and pepper. Pour dressing over salad; toss to coat.

Season the salad to taste with salt and pepper. Sprinkle remaining half of feta over top of salad and serve.