Chopped Tomato & Cucumber Salad with Mint & Feta

Ingredients

• 2 pints ripe grape or cherry tomatoes, halved lengthwise
• 1 Tbs. chopped fresh thyme
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper; more as needed
• ¹/₃ cup extra-virgin olive oil
• 1 English (seedless) cucumber, cut into ½-inch dice (4 cups)
• ½ cup lightly chopped fresh mint
• + 4 more ingredients
• • ½ lb. feta cheese, coarsely crumbled (2 cups)
  • 1 lemon, zest finely grated (1 Tbs.) and juiced (¼ cup)
  • 4 scallions (both white and green parts), trimmed and thinly sliced (½ cup)
  • 2 cups pitted Kalamata or Gaeta olives, halved

In a medium bowl, toss the tomatoes with 1/4 cup of the mint, 1/2 Tbs. of the thyme, the salt, and 1/2 tsp. of the pepper. In another medium bowl, toss the feta with the lemon zest, the remaining 1/2 tsp. pepper, 1/4 cup mint, and 1/2 Tbs. thyme. Let both sit for at least 15 minutes and up to 1 h...

View full recipe at Fine Cooking