Cucumber Feta Salad -
White beans and toasted pita make this crisp cucumber salad filling. It has all the cool crunch you would expect plus crumbled feta, sliced red onions and fresh parsley & dill. This salad has so much good texture and flavor in each bite. I love it for lunch, and I’ll definitely be making it for spring & summer get-togethers.
Directions:
Preheat the oven to 400 degrees F.
1. Prep the pita. Toss it with oil, salt and pepper and arrange the pieces in a single layer across a baking sheet. Then sprinkle with sumac.
2. Toast the pita. Give it 8-10 minutes to turn golden brown and crisp. Then move it from the hot pan to a plate to cool off while you work on everything else.
3. Make the vinaigrette. In a small bowl, whisk the minced garlic, mustard, salt, pepper, vinegar, lemon juice and olive oil.
4. Assemble the salad. Combine the sliced cucumbers, white beans, red onions, feta, parsley and fresh dill in a large bowl.
5. Pour in half the dressing and gently toss the salad.
6. Add the pita chips. Stir everything together and drizzle in more vinaigrette as desired.
