Cucumber, Tomato, and Feta Cheese Salad with Pita Bread
This refreshing salad combines crisp cucumbers, juicy tomatoes, and creamy feta cheese, paired perfectly with warm, toasted pita bread for a delightful Mediterranean meal.
Equipment
- Large mixing bowl
- Small whisking bowl
- Whisk
- Knife
- Cutting board
- Grill pan or skillet
Ingredients
- 1 large Cucumber approximately 8 ounces or 225 grams, diced
- 2 cups Cherry tomatoes approximately 10 ounces or 280 grams, halved
- 1/4 cup Red onion approximately 1.5 ounces or 40 grams, finely sliced
- 4 ounces Feta cheese approximately 113 grams, crumbled
- 1/2 cup Kalamata olives approximately 2.5 ounces or 70 grams, pitted and halved
- 1/4 cup Fresh parsley approximately 0.25 ounces or 7 grams, chopped
- 3 tbsp Olive oil approximately 1.5 ounces or 45 milliliters
- 2 tbsp Lemon juice approximately 1 ounce or 30 milliliters
- 1 tsp Dried oregano approximately 0.1 ounces or 3 grams
- 4 rounds Pita bread
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Begin by preparing the vegetables. Wash the cucumber, and cherry tomatoes. Dice the cucumber into bite-sized pieces, halve the cherry tomatoes, and finely slice the red onion. Place them into a large mixing bowl.
- Add the crumbled feta cheese and pitted, halved Kalamata olives to the bowl with the vegetables.
- In a small bowl, whisk together the olive oil, fresh lemon juice, and dried oregano to create the dressing. Season with salt and freshly ground black pepper to taste.
- Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
- Sprinkle the chopped fresh parsley over the salad and give it another light toss.
- To prepare the pita bread, preheat a grill pan or skillet over medium heat. Lightly toast the pita rounds for about 2 to 3 minutes on each side, or until they are warm and slightly crispy.
- Cut the warmed pita bread into triangles or strips for serving.
- Serve the cucumber, tomato, and feta cheese salad immediately, accompanied by the warm pita bread on the side.
Notes
For a gluten-free option, use gluten-free pita bread or substitute with another gluten-free bread of your choice.
If you prefer a more robust flavor, allow the salad to marinate in the refrigerator for 30 minutes before serving.
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Just be sure to keep the pita bread separate to maintain its crispness.