Cucumber, Herb and Pita Salad

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I am a cucumber kind of kid. When we were little, my mom would make us this thing we called cucumber salad every night for dinner. And I’m talking every night. Without fail. If for some reason she forgot to make it, or didn’t have the ingredients, my sister and I would pout and beg her to run to the store quickly so she would whip it up.

It was a perfect side dish with just about everything because it was cool (and its like 1 billion degrees in Arizona) and there were avocados and really, what more could one ask for?

It’s safe to say that I’m a cucumber kid through and through. It runs in my veins. And so we’ve taken the tradition on with us and my sister and I still whip up cucumber salads to this day. And when we go home, you can bet that my mom still makes us our favorite cucumber salad. Only now, it has extra avocado due to my obsession.

Today I whipped up a super refreshing and flavorful salad for you guys! Why? Well, clearly it’s because I love you. And also because it’s the start of Summer Fest!! Basically once a week, a bunch of food bloggin’ friends and I whip up a recipe with a certain ingredient that we’re featuring. The fab folks over at Food Network dreamt up this spectacular idea, and I’m hooked. What better what to get tons of fun and delicious recipes featuring some of summer’s freshest ingredients!

Cucumber, Herb and Pita Salad

So today’s all about cucumbers, in case you couldn’t tell 🙂

I threw together this cucumber salad for a dinner party a few weeks ago and fell in love. It’s a combination of persian cucumbers, mint, chives, avocado, toasted pita and a basil vinaigrette. Boom. Yes please.

Cucumber, Herb and Pita Salad

Prep Time 10 mins
Cook Time 10 mins
Course Salad
Cuisine Greek
Servings 6


For the Salad

  • 1 whole wheat pita - cut into 1 inch squares
  • 3 Persian cucumbers cut into 1/3 inch half moons
  • 2 stalks celery cut into 1/3 inch pieces
  • 2 tbsp chopped chives
  • 1 tbsp chopped mint
  • 1/3 cups crumbed Parmesan cheese
  • 1 avocado removed from skin and diced

For the Vinaigrette

  • 2 tbsp olive oil
  • 1 tbsp basil or red wine vinegar
  • 1/2 tsp honey
  • Salt and pepper to taste


  • Preheat your oven to 350 degrees F.
  • Place the cut pita onto a parchment lined baking sheet and place into the oven. Let the pita toast for about 10-15 minutes until golden brown. Remove from the oven and let cool.
  • In a large bowl, combine the toasted pita, cucumbers, celery, chives, parmesan, mint and avocado.
  • In another small bowl, whisk together the olive oil, vinegar and honey. Season with salt and pepper as needed.
  • Pour the dressing over the salad ingredients and toss to combine.
  • Serve immediately.


  1. I love eating cucumbers and vinegar, but I never thought to make a salad out of it. It looks so cool and refreshing! And there are few things I like as much as a salad loaded with herbs.

  2. Love cucumbers in all things – especially dainty tea sandwiches! I’m also a fan of making up cucumber salads for the kids – and they also snack on persian cucumbers straight from the fridge

  3. That looks delicious..but i really want to know what was in your moms cucumber salad that you loved so much!!!

  4. That looks delicious but now I’m dying to know what was in your moms cucumber salad that you loved so much!

  5. Sounds so delicious! WE have a TON of cukes in our garden, I can hardly keep up with them so I’m excited to see how the family will like this – I think I might add some chicken for a whole meal salad!

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