Chopped tomato and cucumber salad with mint, feta, lemon, and hyme

Categories: dinner, not tried

Ingredients

• 2 cups quartered cherry tomatoes or ripe Roma tomatoes
• 1/4 cup chopped mint (or more)
• 1 to 2 teaspoons fresh thyme leaves
• 1/2 teaspoon sea salt, plus more for serving if desired
• fresh ground black pepper (use more or less to taste)
• 1/2 cup crumbled Feta
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/4 cup sliced green onions
• 1/2 cup pitted and chopped Kalamata olives
• 1 1/2 cup chopped cucumber

Directions

1. Cut up tomatoes and place in medium sized bowl.

2. Add half the mint, half the thyme, the salt, and a bit of fresh ground black pepper.

3. combine ingredients and let sit at room temperature for about one hour.

4. In a separate bowl, combine crumbled feta, lemon zest, remaining mint, remaining thyme, and a bit more fresh ground pepper.

5. Let sit at room temperature about one hour.

6. After the above ingredients have marinated about 45 minutes, start to cut up cucumbers into bite-sized pieces.

7. Slice green onions and chop olives, then combine tomato mixture, feta mixture, cucumbers, green onions, and olives in large bowl.

8. Let sit at room temperature for a few minutes.

9. When you’re ready to serve the salad, whisk together the olive oil and fresh lemon juice and mix gently with salad ingredients.

10. Season with sea salt and more fresh ground black pepper if desired and serve.

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