Pita-and-Chopped-Vegetable Salad Recipe

Name: Pita-and-Chopped-Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 2 garlic cloves, minced; 2 tablespoons fresh lemon juice; 2 tablespoons white wine vinegar; 2 teaspoons dried mint; Salt; Freshly ground pepper; 6 radishes, thinly sliced; 4 small Turkish or Japanese cucumbers (1/2 pound), cut into 1/2-inch dice; 3 large tomatoes (1 1/2 pounds), cut into 1-inch dice; 2 scallions, thinly sliced; 1/4 cup torn parsley leaves; 2 tablespoons torn fresh mint leaves; 1 large, thin pita or naan, toasted until crisp and torn into bite-size pieces; 1 cup organic buttermilk; 1 tablespoon sumac (see Note)

Servings: persons

1/4 cup extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
2 teaspoons dried mint
Salt
Freshly ground pepper
6 radishes, thinly sliced
4 small Turkish or Japanese cucumbers (1/2 pound), cut into 1/2-inch dice
3 large tomatoes (1 1/2 pounds), cut into 1-inch dice
2 scallions, thinly sliced
1/4 cup torn parsley leaves
2 tablespoons torn fresh mint leaves
1 large, thin pita or naan, toasted until crisp and torn into bite-size pieces
1 cup organic buttermilk
1 tablespoon sumac (see Note)

1
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.
2
In a large bowl, toss the radishes, cucumbers, tomatoes, scallions, parsley and fresh mint.
3
Add the pita, drizzle with the dressing and toss well.
4
Let stand for 5 to 10 minutes.
5
Add the buttermilk and toss again.
6
Season with salt and pepper.
7
Drizzle the salad with olive oil, sprinkle with the sumac and serve.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus more for drizzling, 2 garlic cloves, minced, 2 tablespoons fresh lemon juice, 2 tablespoons white wine vinegar, and more.

Yes, Pita-and-Chopped-Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pita-and-Chopped-Vegetable Salad

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