Pita-and-Chopped-Vegetable Salad

• 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.

extravirgin olive oil, garlic, lemon juice, white wine vinegar, mint, salt, freshly ground pepper, radishes, turkish, tomatoes, scallions, parsley, mint leaves, thin pita, buttermilk, sumac

Taken from www.foodandwine.com/recipes/pita-and-chopped-vegetable-salad (may not work)