Best Cucumber And Bread Salad Recipes

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

Yield Makes 6 servings

Number Of Ingredients 7

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.

Pita-Bread Salad with Cucumber, Mint, and Feta image

Provided by Martha Stewart

Number Of Ingredients 10

2 regular pita breads, cut into 1-inch squares
3 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil
Coarse salt
3 stalks celery, cut into 1/2-inch dice
1 cucumber, peeled, seeded, and cut into 1/2-inch dice
1 bunch fresh mint, trimmed and leaves thinly sliced
1/2 bunch watercress, trimmed
6 ounces feta cheese, crumbled (about 1 1/2 cups)
Freshly ground pepper

Steps:

Preheat oven to 350 degrees. Spread pita squares in a single layer on a rimmed baking sheet, and bake until they are nicely crisp, about 20 minutes. Remove from oven. In a small bowl, whisk together vinegar and olive oil, and season with salt.
In a medium salad bowl, combine toasted pita bread, celery, and cucumber; add vinegar mixture, and toss well to combine. Just before serving, add mint and watercress; gently toss again. Sprinkle feta cheese over the top, and season with pepper.

Cucumber and Bread Salad image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 Bolillos, or 1/4 loaf crusty Italian bread
6 pickling cucumbers, peeled and cut into 3/4-inch chunks
1 small red onion, thinly sliced
3 Italian Roma tomatoes, chopped
1/2 cup green olives, pitted and cut in half
6 ounces Panela cheese, cut into 1/2-inch cubes
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 bunch cilantro, chopped
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
Lettuce leaves for serving

Steps:

Cut the bread, with crusts, into 1/2-inch cubes. Spread on a tray to thoroughly dry, 1 to 2 hours, or dry in a 250 degree oven for 30 to 45 minutes.
Mix the cucumbers, onion, tomatoes, olives and cheese together in a bowl. Add the remaining ingredients and the bread cubes. Toss well, cover and chill 30 minutes. Serve cold on lettuce-lined plates.

Pita Bread Salad with Tomatoes and Cucumber (Fattoush) Recipe - (4/5) image

Provided by jtoro_318

Number Of Ingredients 11

2 (8-inch) pita breads
7 tablespoons extra-virgin olive oil
Salt and pepper
3 tablespoons lemon juice
1/4 teaspoon garlic, minced to paste
1 pound tomatoes, cored and cut into 3/4-inch pieces
1 English cucumber, peeled and sliced 1/8 inch thick
1 cup arugula, chopped coarse
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
4 scallions, sliced thin

Steps:

1. Adjust oven rack to middle position and heat oven to 375 degrees. Using kitchen shears, cut around perimeter of each pita and separate into 2 thin rounds. Cut each round in half. Place pitas, smooth side down, on wire rack set in rimmed baking sheet. Brush 3 tablespoons oil over surface of pitas. (Pitas do not need to be uniformly coated. Oil will spread during baking.) Season with salt and pepper to taste. Bake until pitas are crisp and pale golden brown, 10 to 14 minutes. Set aside to cool. (Cooled pitas can be stored in zipper-lock bag for 24 hours.) 2. While pitas toast, whisk lemon juice, garlic, and 1/4 teaspoon salt together in small bowl. Let stand for 10 minutes. 3. Place tomatoes, cucumber, arugula, cilantro, mint, and scallions in large bowl. Break pitas into 1/2-inch pieces and place in bowl with vegetables. Add lemon-garlic mixture and remaining 1/4 cup oil and toss to coat. Season with salt and pepper to taste. Serve immediately.