Cucumber Mint Feta Salad With Toasted Pita Recipes

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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

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



Feta, Cucumber and Spinach Pita Sandwiches image

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.

1 cup plain nonfat yogurt
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1 cup coarsely chopped English hothouse cucumber
1/4 cup chopped drained oil-packed sun-dried tomatoes
2 tablespoons chopped green onion
2 tablespoons chopped fresh mint
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 6-ounce package baby spinach
2/3 cup crumbled feta cheese (about 3 ounces)
4 pita breads, cut crosswise in half

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



Cucumber, Mint & Feta Salad With Toasted Pita image

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

2 pita breads, cut iinto 1-inch squares
3 tablespoons white wine vinegar
1/4 cup extra virgin olive oil, good quality
coarse salt, to taste
3 stalks celery, diced to 1/2 inch
1/2 English cucumber, cut into 1/2 inch dice
1 bunch of fresh mint, trimmed and leaves thinly sliced
1/2 bunch watercress, trimmed
6 ounces feta cheese, crumbled (1 1/2 cups approx)
fresh ground black pepper, to taste

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