Cut your pitta bread into large pieces and toast - I cook mine in the oven for 10 minutes at 220ºC/200ºC fan until it is crispy, but you could also toast it under the grill or in a toaster if you prefer.
While the pitta is toasting make your dressing. Finely chop a few mint leaves and crush the garlic (½ clove).
Mix 2 tbsp (½ lemon) lemon juice, ½ tbsp cider vinegar, 1 tsp olive oil, chopped mint and crushed garlic in a small dish. Season with salt.
Prepare the salad by tearing the lettuce leaves (approx. 3 leaves) into large pieces. Chop the cucumber (60g) into slices and cut each slice in half. Slice the cherry tomatoes (60g) in half. Chop the feta (40g) into 1cm cubes.
Once the pitta has toasted add all the ingredients to a bowl and toss so that the salad is coated in the dressing.
The weights and measures in the ingredients are a guide. As with most salads a little more of what you like and a little less of anything you're less keen on.
If you're making the salad in advance to eat later (for a packed lunch or picnic), store the dressing separately and add just before eating otherwise the pitta will become soggy.
The recipe given makes one salad and is easily adapted to serve as many as you like.
Each salad contains 2.3 of your 5-a-day fruit and vegetables.
If you're after a lower calorie/fat option then leaving out the feta cheese will lower the calories to 241 kcal (12%), fat to 6.2g (9%) and saturated fat to 1.0g (5%).
Serving: 1salad | Calories: 354kcal | Carbohydrates: 39.9g | Protein: 13.4g | Fat: 15.9g | Saturated Fat: 7.2g | Sodium: 840mg | Fiber: 3.3g | Sugar: 4.7g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.