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Michael Solomonov, author of Israeli Soul and the chef at Zahav in Philadelphia, is a big believer in limiting waste in the kitchen. For our "Bottom of the Jar" (using the last drop) episode, he turned a couple of stale pita into a delicious Middle Eastern fattoush salad tossed with some seasonal ingredients he had on hand and sumac-sherry dressing. It's bright and easy and endlessly adaptable—use red or green cabbage or romaine instead of the radicchio, throw in parsley or basil, add tomatoes, whatever you have and like.
Preheat the oven to 350°F.
For the dressing, in a small bowl, combine the vinegar, salt, sumac and shallot. While whisking, stream in the olive oil to emulsify. Set aside.
For the salad, peel the squash and separate the neck from the bottom. Halve the bottom and discard the seeds. Cut the bottom and half of the neck portion into ¼-inch cubes. Combine on a sheet pan with the salt, pepper, allspice and 2 tablespoons of the olive oil and toss together.
Spread out the squash and roast until tender, but still holds its shape, 10 to 12 minutes.
Meanwhile, dice the pita into bite-sized pieces, toss in a bowl with the remaining 2 tablespoons olive oil and the za'atar and bake on a sheet pan until crisp and golden, about 6 to 8 minutes.
Thinly shave the remaining squash into ribbons with a peeler and place in a large bowl. Lightly season with 1 tablespoon of the dressing. Cut the cucumbers on the bias, rotating 90° after each cut, and add to the bowl.
Allow the squash and pita to cool, then add to the bowl. Dress to your taste and toss to combine. Any remaining dressing will keep covered in the refrigerator for 7 to 10 days.