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Ingredients

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

Description

This Bright Salad Is A Great Addition To A Large, Summer Buffet, Though It Also Makes A Fine Lunch Or Light Dinner Accompanied By Some Warm Pita. If Serving As A Main Course, Toss In Some Diced Grilled Chicken Breasts For More Substance, If You Like.

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