Wednesday, July 13, 2011

Cucumber-Feta Salsa with Pita Crisps

This recipe is a great way to highlight cucumbers fresh from the farmers' market.

For the pita crisps:
  • 3 (8-inch) pitas
  • Cooking spray
  • 1/4 teaspoon salt
For the salsa:
  • 1 cup crumbled vegan feta (such as Sunergia)
  • 2 tablespoons fresh-squeezed lemon juice
  • 1/4 teaspoon black pepper
  • 1 and 1/2 cups peeled, seeded, and cubed cucumber
  • 1 cup finely chopped red onion
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons chopped fresh dill
  • 8 lemon wedges
1. Very carefully cut each pita in half horizontally (i.e. separating the halves around the pocket in the middle).  Cut each pita half into 8 wedges - you'll have 48 pita wedges total.  Arrange the pita wedges in a single layer on baking sheets coated with cooking spray; lightly coat the pita wedges with cooking spray and sprinkle with the salt.  Bake at 350 degrees for 10 minutes.

2. Meanwhile, combine the feta, lemon juice, and black pepper in a bowl; partially mash with a fork.  Add the cucumber, onion, mint, and dill.

3. Serve the salsa with the pita chips, and with the lemon wedges on the side - a spritz of fresh lemon juice either over the salsa or directly onto the pita crisp makes for a great burst of flavor.

Nutrition Info:
8 servings (6 pita crisps, 6 tablespoons salsa, 1 lemon wedge), Calories 135 

Tasting Notes:
Very fresh and crisp, with wonderfully crumbly feta in each bite.  I would play up the lemon juice by adding more to the salsa itself next time.  As enjoyable as the salsa was with the pita crisps as an appetizer, I found it even yummier when added to a pita stuffed with cooked Gardein chicken, for a quick sandwich.  Try it both ways and see which you prefer.


In other news, this is my last post as a single woman.  I'm getting married on Saturday, and will follow up with full details of the vegan menu and vegan wedding cake!

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