Food & Cooking Recipes Salad Recipes Pita-Bread Salad with Cucumber, Mint, and Feta 3.9 (40) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 25, 2020 Print Share Share Tweet Pin Email 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. Print