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Jerusalem Pita and Vegetable Salad

Posted by Peggy on September 16, 2012

Recipe: Jerusalem Pita and Vegetable Salad


  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1/2 tablespoon minced garlic
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 small bunch (6-8 radishes), thinly sliced
  • 2 cups seeded, cucumbers (peeled if necessary), cut into 1/2-inch dice
  • 3 tomatoes (1 1/2 pounds), cut into 1-inch dice
  • 2 scallions, thinly sliced
  • 1/4 cup chopped or torn parsley leaves
  • 1/4 cup chopped or torn fresh mint leaves
  • 2 8-9-inch thin pita toasted until crisp and torn into bite-size pieces (more than recipe)
  • 1 cup buttermilk
  • 1 tablespoon sumac


  1. In a large bowl, whisk olive oil, garlic, lemon juice and vinegar together.
  2. Toss the radishes, cucumbers, tomatoes, scallions, parsley, mint and pita into the dressing. Let stand 5 to 10 minutes.
  3. Add the buttermilk and toss again. Season to taste with kosher salt and freshly ground pepper. Sprinkle with the sumac and serve.

Number of servings (yield): 4-6 servings

Time: 35 minutes

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