Food & Cooking Recipes Salad Recipes Pita-Bread Salad with Cucumber, Mint, and Feta 3.9 (40) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 25, 2020 Print Rate It 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. Rate it Print