Cucumber Feta Salad
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
- 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
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.