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
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.
CUCUMBER, MINT & FETA SALAD WITH TOASTED PITA
This is a delightful, fresh salad... great for lunch, or increase the size to serve at a party. Instead of english cucumber, you can use a regular cucumber, peeled, seeded and diced.
Provided by love4culinary
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- First preheat your oven to 350 degress F.
- Spread your pita squares in a single layer on a baking sheet and bake until they are nice and crisp, approx 20 minutes.
- Remove from oven.
- In a small bowl, whisk together your vinegar, oil, and salt.
- In a medium salad bowl, combine your pita, celery, and cucumber, and then add vinegar mixture and toss well to combine.
- Just before serving, add mint and watercress and gently toss.
- Sprinkle feta cheese over the top and season with pepper.
Nutrition Facts : Calories 331, Fat 23.6, SaturatedFat 8.7, Cholesterol 40.1, Sodium 690.2, Carbohydrate 20.9, Fiber 1.3, Sugar 3.4, Protein 9.7
FRIED FETA GREEK SALAD PITAS
These are inspired by fried mozzarella sticks, briny Greek salad and falafel pitas. The only thing better than fried cheese on a salad...is stuffing that salad in a fluffy pita. The result is a party of textures, flavors and colors in one delicious handheld bite.
Provided by Molly Yeh
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Combine the olives, cucumbers, red pepper and onion in a mixing bowl. Add the lemon juice, olive oil, a big pinch of salt and some black pepper and toss to combine. Allow to marinate in the refrigerator while you make the feta.
- For the feta, prepare a dredging station. In a rimmed dish, add the flour. In a separate rimmed dish, whisk the egg with a splash of water. In a third separate dish, whisk together the breadcrumbs, 1/2 teaspoon salt and a few turns of black pepper. Coat each chunk of feta in the flour and tap off the excess. Dunk in the beaten egg and then coat in the breadcrumbs, tapping off the excess.
- Heat a 1/4-inch layer of olive oil in a 10-inch nonstick skillet over medium heat. (Test to see if it is hot enough by sprinkling a bit of breadcrumb in the oil. If it sizzles right away, it's ready.) Carefully place the breaded feta cubes in the oil and fry in batches for 90 seconds to 2 minutes on the first side, undisturbed. Flip and fry on the other side for another minute or so, or until golden brown. Remove to a cooling rack set over a baking sheet and allow excess oil to drain. Repeat until all pieces are fried.
- To serve, slice open each pita and create a pocket. Schmear a big plop of hummus inside each one, followed by some arugula. Top with a pile of the Greek salad, a few chunks of the warm, fried feta, a dollop of yogurt and a few pieces of mint. Serve with lemon wedges and hot sauce, if desired.
- In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast just to dissolve. Add the oil and salt and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.
- Turn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let them rise for 30 minutes.
- Set an oven rack in the middle position. Preheat the oven to 500 degrees F. Line 2 baking sheets with parchment.
- With a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown.
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
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.
FETA, CUCUMBER AND SPINACH PITA SANDWICHES
Categories Sandwich Cheese Dairy Garlic Vegetable Bake Vegetarian Kid-Friendly Dinner Lunch Feta Cucumber Spinach Spring Summer Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Mix yogurt, garlic and cayenne in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- Mix cucumber, sun-dried tomatoes, green onion, mint, vinegar and oil in large bowl. Stir in spinach and feta cheese. Season to taste with salt and pepper. Let stand while preparing pita bread.
- Preheat oven to 350°F. Wrap pita breads in foil. Place in oven until heated through, about 10 minutes. Fill pita halves with cucumber mixture. Spoon some of yogurt dressing into each pita half. Serve, passing remaining yogurt dressing separately.
PITA BREAD SALAD
Categories Salad Garlic Leafy Green Herb Tomato Appetizer Bake Vegetarian Vegan Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Brush bread with 2 tablespoons oil. Rub with 1 pressed garlic clove. Cut into 1 1/2-inch pieces and arrange on heavy large baking sheet. Bake until golden, stirring occasionally, about 12 minutes. Transfer baking sheet to rack and cool.
- Mix tomatoes, lettuce, parsley, mint, green onions, onion, cucumber, bell pepper and toasted pita bread in large bowl. Whisk lemon juice and garlic clove in small bowl to blend. Gradually whisk in 1/3 cup oil. Pour over salad and toss to coat. Season with salt and pepper.
TRADITIONAL PITA BREAD
My husband taught me how to make pita bread when we were first dating. He always has his eye out for good recipes. -Lynne Hartke, Chandler, Arizona
Provided by Taste of Home
Time 25m
Yield 6 pita breads.
Number Of Ingredients 4
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. , Divide dough into six pieces; knead each for 1 minute. Roll each into a 5-in. circle. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 500°. , Place upside down on greased baking sheets. Bake until puffed and lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 231 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 789mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein.
More about "pita bread salad with cucumber mint and feta recipes"
FATTOUSH SALAD RECIPE WITH MINT DRESSING - COOKIE AND …
From cookieandkate.com
FATTOUSH (PITA BREAD SALAD WITH TOMATOES AND CUCUMBER)
From americastestkitchen.com
PITA BREAD SALAD WITH CUCUMBER, MINT & FETA
From keeprecipes.com
CRISPY PITA SALAD RECIPE | MICHAEL SYMON | FOOD NETWORK
From foodnetwork.com
Reviews 0Difficulty EasyAuthor Michael Symon
FETA AND CUCUMBER PITA SANDWICH | RICARDO - RICARDO …
From ricardocuisine.com
4/5 (5)Category Main DishesServings 1Total Time 10 mins
WITH A BRIGHT LEMON DRESSING AND CRISPY PITA CHIPS, THIS IS YOUR ...
From salon.com
25 BEST FRESH MINT RECIPES - HOW TO COOK WITH MINT FOR DINNER
From goodhousekeeping.com
GREEN SALAD WITH PITA, FETA AND MINT {SPRING FATTOUSH}
From healthyseasonalrecipes.com
CUCUMBER SALAD WITH MINT AND FETA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CLASSIC GREEK SALAD - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
CUCUMBER FETA CHEESE AND MINT SALAD RECIPE - JOANNE WEIR
From joanneweir.com
WATERMELON, CHARRED FETA AND BREAD SALAD WITH MINT RECIPE
From lovefood.com
37 FETA CHEESE RECIPES FOR TANGY, BRINY BLISS - YAHOO NEWS CANADA
From ca.news.yahoo.com
PITA BREAD SALAD WITH CUCUMBERS, MINT &FETA - BIGOVEN
From bigoven.com
PITA-BREAD SALAD WITH CUCUMBER, MINT, AND FETA
From mealplannerpro.com
PITA-BREAD SALAD WITH CUCUMBER, MINT, AND FETA RECIPES
From bestofthebest-recipes.com
HERBY CUCUMBER SALAD WITH FETA AND CHICKPEAS - SHE LIKES FOOD
From shelikesfood.com
PITA-BREAD SALAD WITH CUCUMBER, MINT, AND FETA - PINTEREST
From pinterest.com
PITA BREAD SALAD WITH CUCUMBER, FETA AND MINT — KRYSTA MACGRAY
From krystamacgray.com
BEST PITA BREAD RECIPE - HOW TO MAKE EASY HOMEMADE PITA BREAD …
From delish.com
CRISPY PITA BREAD SALAD - SHE LIKES FOOD
From shelikesfood.com
GREEK PITA BREAD SALAD RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
You'll also love