Summer Salad with Pita Crisps, Feta, and Lemon Vinaigrette

Jill McCoy Edits-10

Photography by Leandra Blei

If there is one thing I love but can’t always find the best of, it is a salad. Sometimes I will crave a salad and go on a salad hunt until I find the perfect one to satisfy my appetite, but it’s not always easy. The base of a salad is a blank canvas so the toppings, dressings, and garnishes vary in all different ways. This salad is perfect for the hot, summer days because it is refreshing, tangy, and crunchy.

Not only is this salad amazingly delicious, it is beautiful with so many different colors. I would recommend serving a gorgeous salad like this at a dinner party. It’s just one of those dishes that will brighten up any dinner table. Not only will you feel full and satisfied after eating it, you will feel amazing because each ingredient is healthy and good for you.

For this salad you will need:

1 english cucumber, cut lengthwise and in 1/2 ” half moons

1 cup baby heirloom tomatoes, halved

1/2 cup haricot verts, trimmed and blanched

1/4 cup crumbled feta cheese

1/2 cup golden raspberries

2 pita bread rounds, toasted and broken into pieces

Sunflower seeds


6 Tbsp olive oil

1 tsp finely grated garlic

Salt and pepper to taste

Lemon Vinaigrette: makes 3/4 cup

In a small bowl, combine 2 Tbsp minced shallot, 1 tsp pasted garlic, 1/2 tsp freshly grated lemon zest, 3 Tbsp fresh lemon juice, 2 Tbsp Champagne vinegar, and 1/2 tsp chopped thyme. Whisking quickly, slowly add 1/2 cup good extra virgin olive oil and season with salt and pepper to taste. If you find the dressing is a bit tart for your liking, simply add 1/4 tsp sugar.

Preheat the oven to 350 degrees F. In a small bowl, mix 6 Tbsp olive oil with 1 tsp finely grated garlic. Brush the pita rounds with the garlic oil and toast in the oven for 5-7 minutes, until crispy and golden. Let cool the break into chips.

For the blanched haricot verts (green beans):  bring a pot of water to a boil. Boil the green beans for 2 minutes and then transfer to a bowl with ice water. This will ensure the beans are ready to eat but not overcooked. They will maintain their bright, beautiful, green color.

To assemble the salad:  In a large bowl, add the arugula to form a bed for the rest of the ingredients. Layer with the blanched green beans, cucumbers, baby heirloom tomatoes, crumbled feta cheese, golden raspberries, sunflower seeds, and toasted pita chips. Dress with the lemon vinaigrette and season with salt and freshly cracked black pepper.

I hope you enjoy this salad as much as I do. Love what you eat! Bon Appetit!



You might also like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.