Cucumber Mint Feta Salad With Toasted Pita Recipes

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CUCUMBER AND MINT SALAD WITH TOASTED PITAS



Cucumber and Mint Salad with Toasted Pitas image

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

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

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.

FATTOUSH SALAD WITH MINT DRESSING



Fattoush Salad with Mint Dressing image

This classic fattoush salad recipe will become your new favorite salad! It's a versatile salad, and the perfect way to use up those random leftover raw vegetables (the amounts given here are flexible and you can add/substitute any veggies you'd like). Recipe yields 4 large or 6 to 8 side salads.

Provided by Cookie and Kate

Categories     Salad

Time 35m

Number Of Ingredients 12

2 whole grain pitas (7" diameter), torn into bite-sized pieces
2 tablespoons extra-virgin olive oil
Pinch of fine sea salt
1/2 batch fresh mint dressing (you'll need 1/2 cup, but make the full batch because this dressing is great to have on hand)
8 to 10 ounces fresh romaine lettuce, chopped (about 1 medium head of lettuce)
1 large tomato, chopped, or 1 cup quartered cherry tomatoes
1 cup quartered and thinly sliced Persian or English cucumber
1 cup chopped red onion (about 1 small onion)
1/2 cup chopped radish (about 3 medium)
1/2 cup torn fresh mint leaves
1/2 cup crumbled feta (optional)
Ground sumac, for sprinkling on top

Steps:

  • To toast the pita: Preheat your oven to 400 degrees Fahrenheit. On a large, rimmed baking sheet, toss the torn pita with 2 tablespoons olive oil until lightly coated. Sprinkle with salt and bake in the oven until the pieces are very golden and crispy, tossing halfway, 8 to 12 minutes. Set the baking sheet aside to cool.
  • To prepare the salad: Make the salad dressing as directed and set aside. In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, onion, radish, mint, optional parsley and feta, and toasted pita.
  • Wait until you're ready to serve to drizzle up to 1/2 cup dressing over the salad. Gently toss until all of the ingredients are lightly coated in dressing. Serve promptly, and sprinkle individual servings generously with sumac.
  • This salad is best consumed soon after making, since the dressing will wilt the lettuce and soften the pita with time. If you intend to have leftovers, store the salad separately from the dressing, and toss individual salads before serving. The salad will keep this way, covered and refrigerated, for up to 4 days.

Nutrition Facts : ServingSize 1 medium salad without feta or parsley (full salad made with 1/3 cup dressing), Calories 296 calories, Sugar 10 g, Sodium 332.3 mg, Fat 17.6 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 34.2 g, Fiber 6.5 g, Protein 5.6 g, Cholesterol 0 mg

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