Crisp shards of flatbread give crunch to this dish, which lies somewhere between a Greek salad and Levantine fattoush. Typically, it is served in Tajikistan on a large communal wooden platter, along with a hot, flaky, Tajik flatbread called non for everyone to scoop up the salty cheese and fresh vegetables. [Ed. note: This version is made with pita, but any flatbread -- naan, focaccia, non -- will do.]