Summer Salad

• 6 cups coarsely chopped cucumbers (about 2 pounds total)
• 2 cups cherry tomatoes (about 1 pound total), halved
• 3-4 scallions, chopped
• 1 cup pitted Kalamata or black olives, halved
• 7-ounce package feta, crumbled
• 1/2 cup coarsely chopped fresh mint
• 6 tablespoons extra-virgin olive oil
• 1/4 cup fresh lemon juice
• Sea salt and freshly ground black pepper

Mix first 6 ingredients in a bowl. Whisk olive oil, lemon juice and S&P together and pour over salad and lightly toss. You can serve immediately, but it gets really good if refrigerated overnight.