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

1/4 cup fresh lemon juice

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.