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-ounce package feta, crumbled, divided
1/2 cup coarsely chopped fresh mint
6 tablespoons extra-virgin olive oil
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.