Pita-Bread Salad with Cucumber, Mint, and Feta

Name: Pita-Bread Salad with Cucumber, Mint, and Feta
Ingredients: 2 regular pita breads, cut into 1-inch squares; 3 tablespoons white-wine vinegar; 0.25 cup extra-virgin olive oil; Coarse salt; 3 stalks celery, cut into ½-inch dice; 1 cucumber, peeled, seeded, and cut into ½-inch dice; 1 bunch fresh mint, trimmed and leaves thinly sliced; 0.5 bunch watercress, trimmed; 6 ounces feta cheese, crumbled (about 1 ½ cups); Freshly ground pepper

3.9

(40)

By

Martha Stewart Editors

Updated on August 25, 2020

Pita-Bread Salad with Cucumber, Mint, and Feta — Photo: James Baigrie

Servings:

4

Baked pita chips add a satisfying crunch to this cucumber salad topped with savory feta cheese and refreshing mint for a delicious summertime recipe.

Ingredients

2 regular pita breads, cut into 1-inch squares
3 tablespoons white-wine vinegar
¼ cup extra-virgin olive oil
Coarse salt
3 stalks celery, cut into ½-inch dice
1 cucumber, peeled, seeded, and cut into ½-inch dice
1 bunch fresh mint, trimmed and leaves thinly sliced
½ bunch watercress, trimmed
6 ounces feta cheese, crumbled (about 1 ½ cups)
Freshly ground pepper

Directions

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.
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.