Pita-Bread Salad with Cucumber, Mint, and Feta

By vail28

Yields 4

Ingredients

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

Details

Adapted from marthastewart.com

Preparation

Step 1

1. 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.
2. 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.