Summer Greek Salad

image via Bon Appetit  

This simple recipe will be your new favorite salad, promise. The mint makes it extra special. I'm already planning when I get to eat it again. Let me know what you think...

 Ingredients

• 6 cups coarsely chopped English hothouse or Persian cucumbers (2 lbs)
• 2 large tomatoes (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