A classic Arabic chopped salad, with many opinions on how it is rightfully made. Here cashewmilk yogurt stands in for its traditional buttermilk-yogurt dressing. If you don’t have stale pita bread on hand, fry off bits of whatever bread you do or skip the bread for a gluten-free version.
Ingredients
Prep
- Combine all the dressing ingredients in a small bowl and set aside.
- Toss all the salad ingredients together, then add the yogurt sauce, tossing to combine. Check for seasoning, then allow to sit for a few minutes before serving to allow all the flavors to mingle and for the pita to soak up the dressing.
