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.

  • Total Time:
  • Servings: 6

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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)

How to make this recipe

  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.

Photo © Antonis Achilleos Published September 2012

501874 recipes/pita-and-chopped-vegetable-salad 2013-12-06T23:42:07+00:00 summer|middle-eastern|salads|6|fast|healthy|no-cook|vegetarian|lunch september-2012 recipes,pita-and-chopped-vegetable-salad 501874

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