Pita and Feta Salad

This recipe calls for pita croutons, which is an excellent way to use pita bread that may have gone a little stale. Any crouton will do; however, I once made this recipe with raisin bagel croutons and the result was delicious.

2 wholewheat pita breads
1/3 cup (75 mL) extra-virgin olive oil, divided
1 long English cucumber, washed and cut into 1-in (2.5-cm) cubes
2 celery stalks, thinly sliced
2 cups (500 mL) fresh mint, coarsely chopped
1 cup (250 mL) fresh parsley, coarsely chopped
1 cup (250 mL) organic goat’s feta cheese, crumbled
1/4 cup (60 mL) extra-virgin olive oil
1/4 cup (60 mL) freshly squeezed lemon juice
Pinch of sea salt

Preheat broiler. Brush pita bread with 1 tbsp olive oil and cut bread into 1-in (2.5-cm) pieces. Toast until golden brown, about 1 or 2 minutes.

In a large salad bowl, add cucumber, celery, mint, and parsley. Toss well. Refrigerate 1 hour.

Just before serving, add pita croutons and feta cheese and mix gently. In a small bowl, whisk together lemon juice, remaining olive oil, and a pinch of salt. Drizzle over salad and serve. Serves 4.

Source: alive #264, October 2004