Pita-and-Chopped Vegetable Salad
© Antonis Achilleos

Pita-and-Chopped-Vegetable Salad


According to Yotam Ottolenghi, everyone in Jerusalem eats chopped-vegetable salads with whatever else they’re having. This nontraditional salad is from the mother of his business partner, Sami Tamimi. Called Na’ama’s fattoush, it gets tossed with a tangy buttermilk dressing.


  1. 1/4 cup extra-virgin olive oil, plus more for drizzling
  2. 2 garlic cloves, minced
  3. 2 tablespoons fresh lemon juice
  4. 2 tablespoons white wine vinegar
  5. 2 teaspoons dried mint
  6. Salt
  7. Freshly ground pepper
  8. 6 radishes, thinly sliced
  9. 4 small Turkish or Japanese cucumbers (1/2 pound), cut into 1/2-inch dice
  10. 3 large tomatoes (1 1/2 pounds), cut into 1-inch dice
  11. 2 scallions, thinly sliced
  12. 1/4 cup torn parsley leaves
  13. 2 tablespoons torn fresh mint leaves
  14. 1 large, thin pita or naan, toasted until crisp and torn into bite-size pieces
  15. 1 cup organic buttermilk
  16. 1 tablespoon sumac (see Note)
  1. In a small bowl, whisk the 1/4 cup of olive oil with the garlic, lemon juice, vinegar and dried mint and season with salt and pepper.
  2. In a large bowl, toss the radishes, cucumbers, tomatoes, scallions, parsley and fresh mint. Add the pita, drizzle with the dressing and toss well. Let stand for 5 to 10 minutes.
  3. Add the buttermilk and toss again. Season with salt and pepper. Drizzle the salad with olive oil, sprinkle with the sumac and serve.
Sumac is a popular Middle Eastern spice prized for its super-tangy flavor.