Cucumber, Mint & Feta Salad With Toasted Pita |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
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 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 |
Directions:
1. First preheat your oven to 350 degress F.
2. Spread your pita squares in a single layer on a baking sheet and bake until they are nice and crisp, approx 20 minutes.
3. Remove from oven.
4. In a small bowl, whisk together your vinegar, oil, and salt.
5. In a medium salad bowl, combine your pita, celery, and cucumber, and then add vinegar mixture and toss well to combine.
6. Just before serving, add mint and watercress and gently toss.
7. Sprinkle feta cheese over the top and season with pepper.
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