Spinach Salad with Za’atar, Sumac, and Dates

Ingredients

• 3 tablespoons white wine vinegar
• 1 medium red onion, thinly sliced
• ¾ cup chopped dates or other dried fruit
• ½ teaspoon plus a pinch salt
• 4 tablespoons (½ stick) unsalted butter
• 2 tablespoons olive oil, plus more for seasoning
• 1 cup bite-size pieces artisanal Italian whole wheat bread or challah
• 1 cup sliced almonds
• 4 teaspoons za’atar
• 1 teaspoon red pepper flakes
• 8 cups baby spinach
• ¼ cup lemon juice as needed

Instructions

1. 1
   Combine the vinegar, onion, and dates in a small bowl. Add a pinch of salt and let marinate for at least 20 minutes.
2. 2
   Meanwhile, in a medium skillet, melt the butter and olive oil together over medium heat. Add the bread and cook until golden and crispy, 8–10 minutes. Add the almonds at the end of the cooking time to toast them a little. Remove the mixture from the heat and mix in the za’atar, red pepper flakes, and ½ teaspoon salt. Set aside to cool.
3. 3
   In a large bowl, toss the spinach with the bread mixture. Add the date and red onion mixture, tossing to combine. Drizzle with the lemon juice. Taste the salad and add more olive oil, lemon juice, and/or salt if needed.