Recipe information
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
Preparation
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.
Nutrition Per Serving
One serving contains: Calories (kcal) 212.7 %Calories from Fat 77.7 Fat (g) 18.4 Saturated Fat (g) 5.3 Cholesterol (mg) 22.1 Carbohydrates (g) 9.2 Dietary Fiber (g) 1.6 Total Sugars (g) 4.2 Net Carbs (g) 7.5 Protein (g) 4.8 Sodium (mg) 517.4