Lebanese Pitta Bread Salad with Feta


Lebanese Pitta Bread Salad with Feta

Prep Time ~ 35 mins Cooking Time ~5 mins
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ No Serves ~ 4

Tip ~


200g / 7oz feta cheese

½ mild red chilli, seeded and finely chopped

1 garlic clove, sliced

Zest and juice of ½ lemon

4 tablespoons olive oil

2 pitta bread

1 stick celery

½ cucumber

3 plum tomatoes

1 Romano red pepper, seeded

10 cherry tomatoes

8 radishes

1 baby gem lettuce

2 spring onions, trimmed

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh flat leafed parsley

1 tablespoon chopped fresh coriander

Salt and pepper


  • Start by marinating the feta for a minimum of 1 hour, or over night if possible. Place the block of feta in a dish, scatter with chilli, garlic and lemon zest. Pour the oil over the feta, then cover and set aside.
  • Preheat the grill. Toast the pitta breads on both sides, then split them in half and open up like a book. Grill the insides until crisp and golden. Cool, and then break into pieces.
  • Cut the celery into pieces no longer than 2.5cm / 1 inch.
  • Slice the cucumber in half, remove the seeds and roughly dice.
  • Dice the plum tomatoes and pepper. Cut the cherry tomatoes in half and radishes into quarters.
  • Roughly shred the gem lettuce and finely slice the spring onions.
  • Mix all these ingredients in a large bowl.
  • Make the dressing. Strain the oil from the feta, add the lemon juice, then season and whisk together.
  • Scrape the chilli, lemon zest and garlic off the feta and crumble the cheese into 1cm / ½ inch chunks.
  • Add to the salad with the pieces of pitta, herbs and dressing. Mix well and serve in a large bowl, with some good hummus alongside.