Feta-Stuffed Cucumber Salad

Total Time
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.

Ingredients Nutrition


  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

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.

JanuaryBride July 16, 2009