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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
In a large bowl, whisk olive oil, garlic, lemon juice and vinegar together.
Toss the radishes, cucumbers, tomatoes, scallions, parsley, mint and pita into the dressing. Let stand 5 to 10 minutes.
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):
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