Cucumber Tomato Feta Pocket Salad
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A refreshing salad of cherry tomatoes, cucumber, and feta cheese tossed in a lemon vinaigrette, served in sourdough pita pockets with a parsley gremolata. Perfect for summer when tomatoes and cucumbers are at their peak.
Ingredients
- 1/2 cup Italian parsley
- 1 garlic
- 1 medium lemon zest
- 2 tbsp lemon juice
- 1 tbsp white or rice vinegar
- 3/4 tsp fine sea salt
- 1 tsp sugar
- black pepper
- 1/2 lb cherry tomatoes
- 10 oz cucumber
- feta cheese
- 4 Sourdough Pita Pockets
Nutrition (per serving, estimated)
Estimated based off 7 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 62.3 mg
- Iron: 0.6 mg
- Magnesium: 12.4 mg
- Phosphorus: 51.5 mg
- Potassium: 167 mg
- Zinc: 0.39 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 cup Italian parsley
- 1 garlic
- 2 tbsp lemon juice
- 1 tbsp white or rice vinegar
- 3/4 tsp fine sea salt
- 1 tsp sugar
- black pepper
- 1/2 lb cherry tomatoes
- 10 oz cucumber
- feta cheese
- 4 Sourdough Pita Pockets
Prepare
- 1 medium lemon, zest
Let's Cook
-
Step 1.
Prepare the gremolata: Remove the tough ends of the parsley stems, but leave the thinner stems. On a cutting board, mound the parsley, garlic clove, and lemon zest. Hold the tip of a chef's knife on the board and rock the blade through the pile repeatedly until finely minced. Transfer the gremolata to a small bowl and set aside.
-
Step 2.
Make the dressing: In a large salad bowl, combine 2 tablespoons lemon juice, 1 tablespoon white or rice vinegar, ¾ teaspoon fine sea salt, 1 teaspoon sugar, and a few grinds of black pepper. Whisk with a fork until the sugar dissolves. Taste and adjust with more lemon juice, salt, or sugar to your preference.
-
Step 3.
Prepare the vegetables and cheese: Slice ½ pound cherry tomatoes in half. Peel the cucumber, slice it in half lengthwise, and scoop out the seeds with a spoon. Cut each half into ¼- to ½-inch-thick half-moons. Cut 3.5 to 4 ounces feta cheese into ½-inch cubes.
-
Step 4.
Assemble the salad: Place the tomatoes, cucumber, and feta on top of the dressing in the bowl. Just before serving, gently toss everything together until evenly coated.
-
Step 5.
Fill the pita pockets: Cut each of the 4 Sourdough Pita Pockets in half. Open each pocket and fill with about ½ cup of the salad. Sprinkle the gremolata over the top. Serve immediately, or refrigerate and serve within a few hours.