Cucumber Mint Feta Salad With Toasted Pita Recipes

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TOMATO AND CUCUMBER SALAD WITH PITA BREAD AND ZA'ATAR

Categories     Salad     Tomato     Side     No-Cook     Vegetarian     Quick & Easy     Rosh Hashanah/Yom Kippur     Lemon     Cucumber     Summer     Healthy     Vegan     Parsley     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7



Tomato and Cucumber Salad with Pita Bread and Za'atar image

Steps:

  • Stir together tomatoes, cucumber, scallions, parsley, and salt and pepper to taste. Squeeze lemon juice over salad and stir. Drizzle oil over salad and stir.

3 tomatoes, chopped
1 large cucumber, peeled and chopped
4 scallions, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice, or to taste
1/4 cup extra-virgin olive oil
Accompaniments: warm pita bread, olive oil, and Za'atar

CUCUMBER AND MINT SALAD WITH TOASTED PITAS

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

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 9



Cucumber and Mint Salad with Toasted Pitas image

Steps:

  • 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.

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 1/2 inch thick
1 head Boston lettuce, leaves torn into pieces
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
4 pitas
2 garlic cloves, lightly smashed

PITA-BREAD SALAD WITH CUCUMBER, MINT, AND FETA

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

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10



Pita-Bread Salad with Cucumber, Mint, and Feta image

Steps:

  • 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.

2 regular pita breads, cut into 1-inch squares
3 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil
Coarse salt
3 stalks celery, cut into 1/2-inch dice
1 cucumber, peeled, seeded, and cut into 1/2-inch dice
1 bunch fresh mint, trimmed and leaves thinly sliced
1/2 bunch watercress, trimmed
6 ounces feta cheese, crumbled (about 1 1/2 cups)
Freshly ground pepper

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