Pitta bread salad with cucumber, feta and mint recipe

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Recipes
Dish type
Salad
Vegetable salad
Cucumber salad

This Arabian-inspired salad is one of my favourite salads. It tastes wonderfully refreshing and is filling enough to make a lovely summer main course for those warm evenings.

4 people made this

IngredientsServes: 4

2 pitta breads, diced
60ml extra virgin olive oil
3 tablespoons white wine vinegar
coarse sea salt
500g fresh spinach or other salad leaves
3 sticks celery, diced

1 cucumber, peeled, seeds removed and diced small
1 bunch fresh mint, cut into thin strips
1 handful watercress
175g feta, crumbled
ground black pepper

MethodPrep:20min ›Ready in:20min

Preheat oven to 180 C / Gas 4. Spread pitta bread pieces in a single layer on a baking tray and bake for about 20 minutes until they are crispy. Remove from the oven.
In a small bowl, mix the olive oil and vinegar and season with salt.
Wash and clean the spinach, and place in a salad bowl. Add the celery, cucumber and pitta, pour the dressing over and mix well. Just before serving, add the mint and watercress. Mix again. Finally, sprinkle with the feta and season with pepper.