Slice your Persian cucumbers lengthwise in half then in half again, then dice into half-inch cubes.
Slice your cherry tomatoes in half on the diagonal. The diagonal slicing is just for show. I think it looks pretty. If you don’t care, I won’t hold it against you.
In a large bowl, combine your cucumbers, tomatoes, olives, and feta cheese.
Make your dressing. In a small bowl or mug, combine the olive oil, rice wine vinegar, and lime juice. Whisk well.
Add the crumbled feta cheese to your cucumber salad.
Tear or slice your mint leaves and add to the larger bowl.
Mix in your dressing slowly. You may want to use all of it or just part.
Mix and taste. Add a twist or two of ground fresh pepper. You may not need salt at this point because of the saltiness of the olives and feta. But if you do, use quality sea salt. Moldova is my go-to.
Notes
Olives: If you want to slice your olives in half, go for it! I typically do. But the olives I bought for this recipe were grilled. I thought they were just too pretty to cut in half. Tomatoes and cucumbers: Even though this recipe calls for Persian cucumbers and cherry tomatoes, use what you have. Or what you like. I’ve been making a big effort lately to shop from my fridge more and reduce food waste. It’s also great for your wallet.