Name: Cucumber, Tomato, and Feta Salad
Cook time: 15 minutes
Yield: 8 Servings
Ingredients: 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

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