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