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Pita-Bread Salad with Cucumber, Mint, and Feta

Pita-Bread Salad with Cucumber, Mint, and Feta

Martha Stewart Living, June 2002 http://www.marthastewart.com/317565/pita-bread-salad-with-cucumber-mint-and
4.21739
Rated
84.3478100(23)23
  • Yield Serves 4

Ingredients

    • 2 regular pita breads, cut into 1-inch squares
    • 3 tablespoons white-wine vinegar
    • 1/4 cup extra-virgin olive oil
    • Coarse salt
    • 3 stalks celery, cut into 1/2-inch dice
    • 1 cucumber, peeled, seeded, and cut into 1/2-inch dice
    • 1 bunch fresh mint, trimmed and leaves thinly sliced
    • 1/2 bunch watercress, trimmed
    • 6 ounces feta cheese, crumbled (about 1 1/2 cups)
    • Freshly ground pepper

Directions

  1. Preheat oven to 350 degrees. Spread pita squares in a single layer on a rimmed baking sheet, and bake until they are nicely crisp, about 20 minutes. Remove from oven. In a small bowl, whisk together vinegar and olive oil, and season with salt.
  2. In a medium salad bowl, combine toasted pita bread, celery, and cucumber; add vinegar mixture, and toss well to combine. Just before serving, add mint and watercress; gently toss again. Sprinkle feta cheese over the top, and season with pepper.

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