Pita-and-Chopped-Vegetable Salad

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TOTAL TIME: 35 MIN
SERVINGS: 6

•FAST
•HEALTHY
•VEGETARIAN

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.

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1/4 cup extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
2 teaspoons dried mint
Salt
Freshly ground pepper
6 radishes, thinly sliced
4 small Turkish or Japanese cucumbers (1/2 pound), cut into 1/2-inch dice
3 large tomatoes (1 1/2 pounds), cut into 1-inch dice
2 scallions, thinly sliced
1/4 cup torn parsley leaves
2 tablespoons torn fresh mint leaves
1 large, thin pita or naan, toasted until crisp and torn into bite-size pieces
1 cup organic buttermilk
1 tablespoon sumac (see Note)

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.
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.
Add the buttermilk and toss again. Season with salt and pepper. Drizzle the salad with olive oil, sprinkle with the sumac and serve.

Notes Sumac is a popular Middle Eastern spice prized for its super-tangy flavor.

Pita-and-Chopped-Vegetable Salad

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Pita-and-Chopped-Vegetable Salad

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