6 c. 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 c. assorted pitted olives (such as Kalamata or Gaeta), halved
(1) 7-ounce package feta, crumbled, divided
1/2 c. coarsely chopped fresh mint
6 Tbsp. extra-virgin olive oil
1/4 c. fresh lemon juice
salt and freshly ground black pepper, to taste
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.
2 large tomatoes (about 1 pound total), coarsely chopped
1 bunch scallions, chopped
1 c. assorted pitted olives (such as Kalamata or Gaeta), halved
(1) 7-ounce package feta, crumbled, divided
1/2 c. coarsely chopped fresh mint
6 Tbsp. extra-virgin olive oil
1/4 c. fresh lemon juice
salt and freshly ground black pepper, to taste
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.
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