Ingredients
6 ounces feta
1/4 cup chopped fresh mint
4 large tomatoes, sliced
1/2 cup Kalamata olives, halved
1/2 pound cucumbers, diced
1/4 pound cherry tomatoes, halved
1/4 cup olive oil
1/4 teaspoon grated lemon zest
4 teaspoons lemon juice
Pepper
Preparation
Crumble the feta and add chopped mint; toss and set aside. Season the tomato slices with salt and arrange them, overlapping slightly, on a serving platter. Sprinkle cucumbers over tomato slices. Season the cherry tomatoes with salt and sprinkle over the cucumbers. Sprinkle with feta-mint mixture. Whisk together the olive oil, lemon zest, and lemon juice. Season to taste with salt and pepper. Drizzle over salad.
