Pita and Chopped Vegetable Salad

Food & Wine 9/2012

Yield: 6 servings
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  • 1/4 cup(s) olive oil
  • 2 clove(s) garlic minced
  • 2 tablespoon(s) fresh lemon juice
  • 2 tablespoon(s) white wine vinegar
  • 2 teaspoon(s) dried mint
  • s&p to taste
  • 6 radish thinly sliced
  • 4 small cuke chopped
  • 1.5 pound(s) tomatoes chopped
  • 2 scallions thinly sliced
  • 1/4 cup(s) fresh parsley torn
  • 2 tablespoon(s) fresh mint torn
  • 1 large pita or naan toasted crisp, torn
  • 1 cup(s) organic butter milk
  • 1 tablespoon(s) sumac


  1. In small bowl, whisk olive oil w/ garlic, lemon juice, vinegar and dried mint. Season s&p.
  2. In large bowl, toss radishes, cukes, tomatoes, scallions, parsley, fresh mint. Add pita, drizzle with dressing and toss well. Let stand for 5-10 minutes.
  3. Add buttermilk, toss again. Season w/ s&p. Drizzle salad with 1Tbsp olive oil, sprinkle w/ sumac, serve.
November 2012

This recipe is a personal recipe added by kenders and has not been tested or endorsed by MyRecipes.

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