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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. Slideshow: Delicious Bread Salads 

Food & Wine
September 2012

Gallery

© Antonis Achilleos

Recipe Summary

total:
35 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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