Suggested tweaks: It’d be easy to swap in different mix-ins here. Shredded carrot would be a nice addition and diced fuyu persimmon would be a great substitute for tomatoes during winter months. Be sure to keep the proportions the same though; the proportion of bread-to-veg is already pretty perfect.
Reprinted with permission from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, copyright 2012. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.
scant 1 cup / 200 g Greek yogurt and 3/4 cup plus 2 tbsp/200 ml whole milk, or 1 2/3 cups/400 ml buttermilk (replacing both yogurt and milk)
2 large stale Turkish flatbread or naan (9 oz/ 250 g in total)
3 large tomatoes (13 oz/ 380 g in total), cut into 2/3-inch/1.5 cm dice
3 oz/100 g radishes, thinly sliced
3 Lebanese or mini cucumbers (9 oz/ 250 g in total), peeled and chopped into 2/3 -inch/1.5cm dice
2 green onions, thinly sliced
1/2 oz/15 g fresh mint
scant 1 oz/25 g flat-leaf parsley, coarsely chopped
1 tablespoon dried mint
2 cloves garlic, crushed
3 tablespoons freshly squeezed lemon juice
1/4 cup/60 ml olive oil, plus extra to drizzle
2 tablespoons cider or white wine vinegar
3/4 teaspoon freshly ground black pepper
1 teaspoon salt
1 tablespoon sumac or more to taste, to garnish
