Cucumber, Tomato, and Feta Salad


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 Silani feta, crumbled, divided
½ cup Coarsely chopped fresh mint
6 tbsp Extra-virgin olive oil
¼ cup Fresh lemon juice
Kosher salt and freshly ground black pepper
Lettuce or spinach (optional)


Combine cucumbers, tomatoes, scallions, olives, half of Silani 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 Silani feta over and serve.