Cucumber, Tomato and Feta Salad

Ingredients for Cucumber, Tomato and Feta Salad

• 900g coarsely chopped English hothouse or Persian cucumbers (about 900g total)

• 2 large tomatoes (about 450g total), coarsely chopped

• 1 bunch spring onions, chopped

• 160g assorted pitted olives (such as Kalamata or Gaeta), halved

• 1 200g package feta, crumbled, divided

• 1/2 cup coarsely chopped fresh mint

• 90ml extra-virgin olive oil

• 60ml fresh lemon juice

• Kosher salt and freshly ground black pepper

Combine cucumbers, tomatoes, spring onions, olives, half of 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 remaining half of feta over and serve.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.