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Cucumber and Mint Salad with Toasted Pitas


Try using naan instead of pitas for an even more smokier flavor.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, March 2010


  • 4 ounces green beans, trimmed
  • Coarse salt and freshly ground pepper
  • 1 cup torn fresh mint
  • 1 small seedless cucumber, halved or quartered lengthwise, and cut 1/2 inch thick
  • 1 head Boston lettuce, leaves torn into pieces
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 4 pitas
  • 2 garlic cloves, lightly smashed


  1. Prepare an ice-water bath. Cook green beans in a pot of boiling salted water until bright green and just tender, about 4 minutes. Drain; transfer to ice-water bath, and drain again. Cut into thirds. Toss with mint, cucumber, and lettuce.

  2. Pour 1/4 cup oil into lemon juice in a slow, steady stream, whisking until emulsified. Season with salt and pepper.

  3. Toast pitas over the flame of a gas burner, turning with tongs, until crisp and blackened in spots. (Alternatively, char in broiler, turning.) Rub with garlic, and brush with remaining 1/4 cup oil. Season with salt. Tear into large pieces. Drizzle dressing over salad; toss to coat. Serve with pitas.

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