Pita and Chopped Vegetable Salad
Recipe type: Salad
Author: Amanda N
Adapted from Food & Wine, September 2012
  • 1/4 C. extra virgin olive oil, plus some for drizzling
  • 2 cloves garlic, minced
  • 2 Tb fresh lemon juice
  • 2 Tb white wine vinegar
  • 2 tsp dried mint
  • Salt and pepper
  • 6 radishes, thinly sliced
  • 2 large cucumbers, cut into 1/2 inch dice
  • 5 roma tomatoes cut into 1 inch dice
  • 2 scallions, thinly sliced
  • 1/4 C. torn parsley leaves
  • 2 Tb torn fresh mint leaves
  • 2 pitas or naan, toasted until crisp and torn into bite-size pieces
  • 1 C. reduced fat buttermilk
  • Feta for topping
  1. In a small bowl, whisk the 1/4 C. of olive oil with the garlic, lemon juice, vinegar and dried mint. Season with salt and pepper.
  2. In a large bowl, toss the radishes, cucumbers, tomatoes, scallions, parsley and fresh mint. Add the torn 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 feta if desired and serve.
The original recipe does not call for feta, but does call for a sprinkle of sumac on the top.
Recipe by Wine and a Spoon at http://wineandaspoon.com/salad-bringing-the-world-together/