Pita-Bread Salad with Cucumber, Mint, and Feta

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

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


  • 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


  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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