Chopped Tomato & Cucumber Salad with Mint & Feta

Chopped Tomato & Cucumber Salad with Mint & Feta
Photo by Scott Phillips

Ingredients

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

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

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