Cucumber Feta Salad

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This cucumber feta salad has white beans, fresh herbs and crunchy pita chips. It's a no-lettuce salad that's perfect for lunch, meal prep or summer potlucks.

Prep Time10

Cook Time10

Total Time20

Course: Salads

Cuisine: Greek, Mediterranean

Servings:

Author: Paige Adams

Ingredients

For pita

3 pitas, torn into pieces
2 tablespoons olive oil
1 teaspoon sumac

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons red wine vinegar
1 lemon, juice
1/4 cup olive oil

For salad

1 pound Persian cucumbers, sliced 1/4-inch thick (about 3 cups)
15 ounce can white beans, drained and rinsed
1/4 cup thinly sliced red onions
4 ounces crumbled feta cheese
2 tablespoons chopped parsley
2 tablespoons chopped dill

Instructions

Preheat the oven to 400 degrees F.
On a sheet pan, toss the pita with 2 tablespoons olive oil. Spread in a single layer and sprinkle with 1 teaspoon sumac.
Bake the pita until golden brown and crisp, about 8-10 minutes. Transfer to a plate to cool while you make the rest of the salad.
For the vinaigrette, whisk the garlic, mustard,1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, red wine vinegar, lemon juice and 1/4 cup olive oil in a small bowl.
To assemble the salad, combine the cucumbers, white beans, red onions, feta, parsley and dill in a large bowl.
Toss the salad with half the vinaigrette.
Fold in the pita chips adding more vinaigrette as desired.

Notes

You can use store-bought pita chips instead of making your own for a shortcut.

For meal prep, only add pita chips to the portion you plan to eat right away. Store the salad in an airtight container in the fridge for up to 3 days. Keep extra vinaigrette in a jar also in the refrigerator. Put pita chips in a separate container at room temperature to stay crisp. Let the salad and vinaigrette sit at room temperature for 15 minutes before serving.

If you’ve already tossed in the pita, don’t worry—the chips will soften, but the salad will taste good. You can add a fresh batch of homemade or store-bought pita chips when serving.

Optional Additions:

Quinoa, barley or pearl couscous
Pasta, short shapes such as orecchiette
Diced avocados
Pitted kalamata olives, whole or chopped
Cherry tomatoes or grape tomatoes, halved
Red bell peppers, diced
Hard-boiled eggs, sliced or diced
Baby arugula or spinach

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