INGREDIENTS
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2 cups quartered cherry tomatoes or ripe Roma tomatoes
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1/4 cup chopped mint (or more)
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1-2 tsp. fresh thyme leaves
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1/2 tsp. sea salt, plus more for serving if desired
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fresh ground black pepper (use more or less to taste)
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1/2 cup crumbled Feta
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1 tsp. lemon zest (or more, be sure to zest the lemon before squeezing the juice)
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1 T fresh lemon juice
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2 T extra-virgin olive oil
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1/4 cup sliced green onions (scallions)
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1/2 cup pitted and chopped Kalamata olives
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1 1/2 cup chopped cucumber