Father’s Day dinner – barbecue steak, cheesey ranch potatoes and this salad which comes from the June 2011 issue of Bon Appetit magazine, yum!
6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total) (I used the mini cucumbers from Costco)
2 large tomatoes (about 1 pound total), coarsely chopped
1 bunch scallions, chopped
1 cup assorted pitted olives (such as Kalamata or Gaeta), halved (left these out)
1 7 oz package feta, crumbled, divided
1/2 cup coarsely chopped fresh mint (didn’t have any)
6 tablespoons extra virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground pepper
Combine cucumbers, tomatoes, scallions, olives, half of feta and mint in large bowl. Whisk oil and lemon juice in small bowl; season dressing with salt and pepper. Pour dressing over salad and toss to coat. Season to taste with salt and pepper. Sprinkle remaining feta over and serve.