Cucumber, Mint & Feta Salad With Toasted Pita

• 2 pita breads, cut iinto 1-inch squares
• 3 tablespoons white wine vinegar
• 14 cup extra virgin olive oil, good quality
• coarse salt, to taste
• 3 stalks celery, diced to 1/2 inch
• 12 English cucumber, cut into 1/2 inch dice
• 1 bunch of fresh mint, trimmed and leaves thinly sliced
• 12 bunch watercress, trimmed
• 6 ounces feta cheese, crumbled (1 1/2 cups approx)
• fresh ground black pepper, to taste

1. First preheat your oven to 350 degress F.
2. Spread your pita squares in a single layer on a baking sheet and bake until they are nice and crisp, approx 20 minutes.
3. Remove from oven.
4. In a small bowl, whisk together your vinegar, oil, and salt.
5. In a medium salad bowl, combine your pita, celery, and cucumber, and then add vinegar mixture and toss well to combine.
6. Just before serving, add mint and watercress and gently toss.
7. Sprinkle feta cheese over the top and season with pepper.

pita breads, white wine vinegar, extra virgin olive oil, salt, stalks celery, cucumber, mint, feta cheese, fresh ground black pepper

Taken from www.food.com/recipe/cucumber-mint-feta-salad-with-toasted-pita-123905 (may not work)