Best 2 Tomato Cucumber And Pita Salad Recipes

In the realm of summer salads, the tomato cucumber and pita salad stands out as a refreshing and flavorful delight. This delectable dish combines the juicy sweetness of tomatoes, the crisp coolness of cucumbers, and the savory crunch of pita bread, creating a harmonious blend of textures and flavors. The addition of fresh herbs like mint and parsley adds a vibrant touch, while the tangy dressing, made with olive oil, lemon juice, and spices, brings all the ingredients together in perfect balance. As you explore the recipes within this article, you'll discover variations that incorporate feta cheese for a salty twist, kalamata olives for a briny kick, or roasted chickpeas for a boost of protein. Whether you're seeking a light and healthy lunch option, a vibrant side dish for your next barbecue, or a refreshing addition to your picnic spread, this tomato cucumber and pita salad, with its versatile recipes, is sure to become a summer staple.

Here are our top 2 tried and tested recipes!

TOMATO AND CUCUMBER SALAD WITH PITA BREAD AND ZA'ATAR

Tomato and Cucumber Salad with Pita Bread and Za'atar image

Categories Salad Tomato Side No-Cook Vegetarian Quick & Easy Rosh Hashanah/Yom Kippur Lemon Cucumber Summer Healthy Vegan Parsley Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

3 tomatoes, chopped
1 large cucumber, peeled and chopped
4 scallions, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice, or to taste
1/4 cup extra-virgin olive oil
Accompaniments: warm pita bread, olive oil, and Za'atar

Steps:

Stir together tomatoes, cucumber, scallions, parsley, and salt and pepper to taste. Squeeze lemon juice over salad and stir. Drizzle oil over salad and stir.

TOMATO, CUCUMBER, AND PITA SALAD

Tomato, Cucumber, and Pita Salad image

Categories Salad Tomato Vegetable Bake Ramadan Summer Gourmet

Yield Makes 16 servings

Number Of Ingredients 19

Ingredients

For marinated olives
1 cup Kalamata or other brine-cured black olives (5 oz), halved lengthwise and pitted
3/4 cup extra-virgin olive oil
2 teaspoons minced garlic
1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
2 (2- by 1/2-inch) strips fresh lemon zest, thinly sliced crosswise
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon coarse salt
For pita toasts
4 (6-inch) pita loaves with pockets, split horizontally
1/4 cup olive oil
2 tablespoons za'atar
For salad
3 tablespoons fresh lemon juice
4 hearts of romaine (1 1/2 lb), cut into 2-inch pieces
1 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and thinly sliced crosswise
1 pt grape or cherry tomatoes, halved
3/4 lb feta, coarsely crumbled (2 1/2 cups)
3 tablespoons za'atar

Steps:

Marinate olives:
Stir together all olive ingredients in an airtight container and marinate olives, chilled, at least 8 hours. Bring to room temperature before using.
Make pita toasts:
Preheat oven to 350°F.
Brush rough sides of pita halves with oil and sprinkle with za'atar. Cut each round into 8 wedges, then halve each wedge diagonally. Arrange triangles, oiled sides up, on 2 baking sheets and bake in batches in middle of oven until crisp and pale golden, about 10 minutes. Cool on a rack.
Assemble salad:
Add lemon juice to marinated olives, then close container and shake vigorously. Divide olive mixture between 2 large salad bowls. Divide romaine, cucumber, tomatoes, feta, and pita toasts between bowls, then sprinkle with za'atar and toss.

Tips:

Choose ripe, flavorful tomatoes: The best tomatoes for this salad are ripe, juicy, and flavorful. Look for tomatoes that are a deep red color and have no blemishes.
Use a variety of cucumbers: This salad is a great way to use up different types of cucumbers. You can use English cucumbers, Persian cucumbers, or even pickling cucumbers. Just be sure to slice them thinly so that they are easy to eat.
Make sure your pita bread is fresh: Fresh pita bread is soft and fluffy, and it will make a big difference in the taste of your salad. If you can't find fresh pita bread, you can warm up store-bought pita bread in the oven or microwave.
Don't overdress the salad: This salad is best when it is lightly dressed. A simple vinaigrette or a drizzle of olive oil and lemon juice is all you need.
Serve the salad immediately: This salad is best when it is served immediately after it is made. The tomatoes and cucumbers will start to lose their flavor if they sit for too long.

Conclusion:

This tomato, cucumber, and pita salad is a refreshing and flavorful dish that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and healthy meal, give this salad a try. You won't be disappointed!