Thin-skinned Persian, Armenian, or Japanese cucumbers, which have few seeds, a snappy texture, and a distinct sweetness, are what make the salad special. In a pinch, European hothouse cucumbers can be substituted, but avoid the typical grocery-store cukes, which are too seedy and wet for this recipe. Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs. I dress this with an especially tart vinaigrette made from equal parts lemon juice and olive oil and serve it right away, before it gets soggy.
Recipe information
Yield
4–6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Brush the lavash on both sides with 3 tablespoons of the olive oil. Arrange on a baking sheet and sprinkle with salt and Aleppo pepper, if using. Transfer to the oven and bake until golden and crisp, 8 to 10 minutes. Remove from the oven and let cool.
Step 2
In a small bowl, whisk together the lemon juice, garlic, and a generous pinch of salt. Whisk in the remaining 1/4 cup olive oil until combined.
Step 3
In a large salad bowl, combine the cucumbers, radishes, green onions, dill, and mint. Drizzle half of the dressing over it and toss with your hands to coat. Break the lavash into bite-size pieces and add to the bowl along with the feta. Drizzle over the remaining dressing and gently mix with your hands to combine. Season to taste with additional salt and Aleppo pepper and serve immediately.
Leave a Review
Reviews (13)
Back to TopThis was great. Made on a weeknight after reading the reviews. I added some romaine lettuce and some shredded rotisserie chicken and it was delicious. This will definitely be in rotation. I was also skeptical about the lack of ingredients for the dressing, but with all of the herbs it does work.
Anonymous
Houston, TX
3/20/2024
Easy. Refreshing. Delicious. I made this on a whim, looking for something that I could whip together with things I already had at the house and wow... this salad was ridiculously good. I definitely plan on adding this to the repertoire.
Christophe
Oakland, CA
3/20/2024
Fantastic and refreshing on a warm, humid night. Using the toaster oven meant I didn't have to heat up the oven (and the kitchen) - just requires an even closer watch of the lavash. I leave the mint out until right before I eat it since I find it can take over the salad if left in. Take a light hand with the salt in order to balance with the feta. I added some cilantro as well, and the flavor worked well with the other herbs. This has become a go-to for warm weather meals.
birgitlh
Philadelphia, PA
5/28/2019
I had to leave a second review (couldn't edit the first!) in regards to the leftovers. I removed the toasted lavash and stored overnight. The next day we pre-loaded fresh lavash with fresh avocado and plain greek yogurt. Added the salad and it made an amazing wrap. Gotta love those two-for-one meals!
bonestdog
Seattle
8/10/2018
This salad was ridiculously good. It made my "board of fame" which is reserved for my stranded-on-a-desert-island recipes. I added grape tomatoes but otherwise followed the recipe to the letter. I agree with aker321 that you need to watch the lavash closely as it burns quickly.
bonestdog
Seattle
8/9/2018
Made this in 30 minutes and it was really good! Light, bright, refreshing, satisfying. Watch the lavash carefully because it burns fast.
Anonymous
Boston, MA
5/28/2018
This was great! Easy meal for a hot summer night. Used a small pinch of cayenne instead of aleppo- great addition to salad.
bas614
Boston
5/26/2018
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