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Ingredients
  • subheading: FOR THE SALAD:
  • 2 pieces lavash bread (8 ½-by-11 ½-inches each)
  • 3 loosely packed cups fresh flat-leaf parsley leaves (from 1 bunch), coarsely chopped
  • 2 cups loosely packed mint leaves (from 1 small bunch), coarsely chopped
  • 1 ¼ cups loosely packed Persian, lemon or other basil, coarsely chopped
  • 2 scallions, thinly sliced
  • ½ cup crumbled feta cheese (2 ounces)
  • ½ cup walnut halves, coarsely chopped
  • subheading: FOR THE DRESSING:
  • 2 tablespoons red wine vinegar
  • 2 tablespoons dried mint
  • 1 teaspoon kosher salt (Diamond Crystal), plus more if needed
  • ¾ teaspoon black pepper, plus more if needed
  • ¼ cup extra-virgin olive oil
  • 1 cup buttermilk
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