Israeli "Tostada"


Mica Talmor, chef and owner of Pomella restaurant in Oakland, shared this summery dish . (Reprinted courtesy of Foodwise.)

Israeli tostada? Deconstructed fattoush? I don't know, I'm just making it up.

This salad can be made with any seasonal produce. Summer squash and peach in the summer, red cabbage and apple in the winter. Most importantly make sure you get fresh sumac.

The juicy salad placed on top of the crispy toasted pita makes a hell of a tostada. And if you wait just a few minutes, the juices will soak into the toast, and make a super fattoush.

Serves 6


For pita "tostada":

3 pita
1/2 cup olive oil
3 tablespoons sumac
2 teaspoons salt

1 1/2 cups fresh goat cheese (optional)

For slaw:

6 cups shredded seasonal vegetables and fruit (3 summer squash, 2 large carrots, 2 firmer peaches, 4 Persian cucumbers)
1 bunch mint
1 bunch dill

1/3 cup toasted hazelnuts

For dressing:

2 teaspoons finely chopped ginger
3 tablespoons finely diced shallot or red onion
3 tablespoons finely diced red pepper or spicier pepper
2/3 cup olive oil
1/3 cup hazelnut oil
1/2 cup sherry wine vinegar
2 teaspoons salt
1/8 teaspoon freshly ground black pepper



Whisk all dressing ingredients together and let sit.

Cut the pita in half, brush inner parts with oil, dust heavily with sumac and a little salt. Toast in a 375 F oven (350 convection) for about 15 minutes, until toasty brown.

Meanwhile, shred all the vegetables and fruit using a knife, mandoline or grater. Roughly chop the herbs and hazelnuts. Mix everything into the dressing.

When the pita tostada is ready, pull it out of the oven, dot with goat cheese, and return to the oven for about 5 minutes until goat cheese starts to brown at edges.

Place the tostadas on plates, load with the dressed slaw, juice and all. At first bite it's more of a tostada, and as the dressing soaks into the bread, you end up with a fattoush.

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