Rating: 2.75 stars
4 Ratings
  • 5 star values: 1
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  • 4 Ratings

Try using naan instead of pitas for an even more smokier flavor in this Cucumber and Mint Salad with Toasted Pitas. 

Martha Stewart Living, March 2010

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Recipe Summary test

prep:
10 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare an ice-water bath. Cook green beans in a pot of boiling salted water until bright green and just tender, about 4 minutes. Drain; transfer to ice-water bath, and drain again. Cut into thirds. Toss with mint, cucumber, and lettuce.

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  • Pour 1/4 cup oil into lemon juice in a slow, steady stream, whisking until emulsified. Season with salt and pepper.

  • Toast pitas over the flame of a gas burner, turning with tongs, until crisp and blackened in spots. (Alternatively, char in broiler, turning.) Rub with garlic, and brush with remaining 1/4 cup oil. Season with salt. Tear into large pieces. Drizzle dressing over salad; toss to coat. Serve with pitas.

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Reviews

4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1