Name: Cucumber Feta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Greek
Ingredients: 3 cups Persian cucumbers (sliced); 1 can (15 oz white beans, rinsed); ¼ cup red onion (thinly sliced); 4 oz feta cheese (crumbled); 2 tbsp chopped parsley; 2 tbsp chopped dill; 3 pita breads (torn); 1 tsp sumac (optional); 2 tbsp olive oil (for pita); Dressing; ¼ cup olive oil; 2 tbsp red wine vinegar; 1 tbsp lemon juice; 1 tsp whole grain mustard; 1 clove garlic (minced); Salt & pepper to taste

Description

A refreshing, Mediterranean-inspired salad made with crisp cucumbers, creamy feta, white beans, fresh herbs, and crunchy pita chips, all tossed in a zesty red wine vinaigrette. Perfect for warm-weather meals, meal prep, or potlucks.

Ingredients

Scale

3 cups Persian cucumbers (sliced)
1 can (15 oz white beans, rinsed)
¼ cup red onion (thinly sliced)
4 oz feta cheese (crumbled)
2 tbsp chopped parsley
2 tbsp chopped dill
3 pita breads (torn)
1 tsp sumac (optional)
2 tbsp olive oil (for pita)
Dressing
¼ cup olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp whole grain mustard
1 clove garlic (minced)
Salt & pepper to taste

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Instructions

Toast Pita: Toss pita pieces with olive oil and sumac. Bake at 400°F for 8–10 minutes until crisp.
Make Dressing: Whisk together all dressing ingredients in a small bowl.
Combine: In a large bowl, mix cucumbers, beans, onion, herbs, and feta.
Toss: Add half the dressing and mix gently.
Serve: Fold in toasted pita chips and drizzle more dressing before serving.

Notes

For vegan version, use plant-based feta.
Add grains like quinoa or couscous to make it a full meal.
Only add pita chips when ready to serve to maintain crunch.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Cuisine: Greek, Mediterranean

Nutrition

Calories: 350