I used about half the feta that the recipe called for. I think the full 7 oz would have been completely overwhelming. And I used about half the mint too. The mint was a bright, fresh addition on the day I made it. But it didn't hold up well in the days that followed so next time it gets the ax. The original recipe included olives but I passed on those too (turns out, I modified the heck out of this recipe). If you're an olive person, add in 1 cup of halved assorted, pitted olives of your choice (Kalamata or Gaeta would be best).
Cucumber, Tomato and Feta Salad
15 mins, 8 servings
2 coarsely chopped English hothouse or Persian cucumbers
5 roma tomatoes, coarsely chopped (I scooped most of the insides out so it wouldn't be watery and runny)
1 bunch scallions, chopped
1 3.5-ounce package feta, crumbled
1/4 cup coarsely chopped fresh mint (optional)
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper
Combine cucumbers, tomatoes, scallions, 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 extra feta over the top if desired and serve.