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Pita and Feta Salad

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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.

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

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