Feta-Stuffed Cucumber Salad

Total Time
25mins
Prep
15 mins
Cook
10 mins

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.

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Ingredients

Nutrition

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.
Most Helpful

4 5

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.