Feta-Stuffed Cucumber Salad

KateL's Note:

Entered for safe-keeping. From First, 1/26/09. Suggested with menu of: Minted Gremolata Halibut, Teas-Scented Orzo, and Tomato-Thyme Roasted Squash or Zucchini with Fennel.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 1 tablespoon olive oil
• ½ teaspoon all purpose Greek seasoning
• 6 mini whole wheat pita bread
• 1 cup feta cheese , crumbled
• 3 tablespoons milk
• 1 teaspoon garlic , chopped
• ¼ teaspoon ground cumin
• 1 seedless cucumber , cut into 12 rounds
• ½ cup Greek vinaigrette dressing with feta and oregano , reduced fat
• 3 tablespoons lemon juice
• ½ teaspoon lemon zest
• 5 ounces mixed salad greens
• 1 cup cherry tomatoes , halved

Directions:

1. Heat oven to 350 degrees Fahrenheit.
2. In bowl, combine oil and Greek seasoning. Brush mixture on pitas; quarter.
3. Place pitas on baking sheet and bake 7 minutes.
4. In blender, puree cheese, milk, garlic and cumin 1 minute.
5. Divide cheese mixture among cucumber rounds.
6. In bowl, combine vinaigrette, 3 tablespoons lemon juice and 1/2 teaspoon lemon zest to create dressing.
7. Toss greens and tomatoes in dressing.
8. Arrange greens, cucumbers and baked pita triangles on plate.

Reviews

[JanuaryBride]

Hubby said it well, "This salad is different, but good." I went ahead and truly stuffed my cucumbers since they were homegrown (with large seeds that I scooped out) and then served the tomatoes on the side. Next time I will sub Greek seasoning for the cumin in the cheese mixture. I used fat free feta with great success. Thanks for a fun recipe! Made for Veg*n Swap July 2009.