Chef Einat Admony Tomato Panzanella, Za'atar Chips, Feta with Sumac Mint Dressing
A super fresh and summery salad suited for any occasion from a weeknight dinner to a dinner party.
TYPE | SALAD |
SERVES | 4 TO 6 |
DIFFICULTY | MODERATE |
PREP TIME | 30 MINUTES |
COOK TIME | 15 MINUTES |
Ingredients
Pita Chips
- 2 pitas, day-old
- 2 Tbsp olive oil
- 1 Tbsp za'atar
- Salt
Salad
- 4 cups flat kale, slice in strips
- 3-4 large heirloom tomatoes, cut into large chunks
- 1/4 cup sun-dried tomatoes, strained and sliced
- 3/4 cups feta chunks
- 1/4 cup fresh parsley, chopped
- 1/2 cup fresh mint, torn by hand
Dressing
- 1 Tbsp shallots, diced finely
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp white wine vinegar
- 1.5 Tbsp sumac
- 1 Tbsp lemon juice
- 1/3 cup blended oil
- 1 Tbsp cold water
- 1.5 Tbsp fresh mint, chopped
Directions
- Preheat the oven to 300 °F degrees. Cut pitas in half lengthwise, tear into bite size pieces, and toss in your All-Clad mixing bowl with olive oil, za’atar and a sprinkling of salt. Spread on an All-Clad Pro-Release Sheet Pan and bake for roughly 10 minutes, adding extra time until reaching desired crunchiness. Let cool before adding to za’atar pita chips to the salad.
- While the chips are baking, prepare the dressing by using an All-Clad Immersion Blender. Combine the shallots, Dijon mustard, honey, white wine vinegar, sumac, and lemon juice until smooth. On medium speed, slowly add the blended oil to create an emulsion and add the cold water after to stabilize. Add the fresh mint pulse lightly until combined.
- Prepare the salad. Combine the kale, both tomatoes, feta, and herbs in the large mixing bowl. Add the za’atar pita chips and dressing and adjust salt and pepper to taste. Mix well and let the salad sit for 15-30 minutes to allow the bread to soften from the dressing. Enjoy!
Pro Tip
You can make a bigger batch of pita chips ahead of time and keep them in an airtight container for this recipe and snacking as well!
RECIPE BY
Einat Admony
Admony is a pillar of the international Israeli cooking community. Her food tells an intricate story of strong immigrant roots and living the American Dream. Having grown up in Tel Aviv, she served as a cook in the Israeli Army before traveling Europe to work in kitchens, and eventually landing in New York City as an ambitious young chef. After 15+ years leading the New York culinary scene and establishing multiple restaurants, Admony continues to innovate and inspire with elevated yet comforting homestyle cooking from her childhood. Admony is a double-time champion and competitor of Food Network’s Chopped and Throwdown! with Bobby Flay. She has been featured by The New York Times, Bon Appetit, HuffPost, Forbes, among many others. Admony has authored two cookbooks with Artisan Books: Balaboosta (2013) and Shuk (2019). In 2014, she was a recipient of the Great Immigrants Award from Carnegie Corporation of New York for exemplary contributions to American life. Outside of leading several expanding food businesses, Admony can be found at home in Brooklyn or at her country house in the Hudson Valley, cooking for her two children, Liam and Mika, her husband and business partner, Stefan Nafziger, and a steady stream of dinner party guests.
To learn more about this chef, please visit their website at chefeinat.com
Connect with them on social Instagram: @chefeinat and Facebook: Chef Einat