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Cucumber, Tomato and Feta Salad

['6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)', '2 large tomatoes (about 1 pound total), coarsely chopped', '1 bunch scallions, chopped', '1 cup assorted pitted olives (such as Kalamata or Gaeta), halved', '1 7-ounce package feta, crumbled, divided', '1/2 cup coarsely chopped fresh mint', '6 tablespoons extra-virgin olive oil', '1/4 cup fresh lemon juice', 'Kosher salt and freshly ground black pepper']

Combine cucumbers, tomatoes, scallions, 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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