Food & Cooking Recipes Salad Recipes Cucumber and Mint Salad with Toasted Pitas 2.8 (4) 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 26, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 25 mins Servings: 4 Try using naan instead of pitas for an even more smokier flavor in this Cucumber and Mint Salad with Toasted Pitas. Ingredients 4 ounces green beans, trimmed Coarse salt and freshly ground pepper 1 cup torn fresh mint 1 small seedless cucumber, halved or quartered lengthwise, and cut ½ inch thick 1 head Boston lettuce, leaves torn into pieces ½ cup extra-virgin olive oil 2 tablespoons fresh lemon juice 4 pitas 2 garlic cloves, lightly smashed Directions 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. 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. Rate it Print