½ small red onion, finely chopped
½ teaspoon plus a few pinches of sea salt
2 juicy medium tomatoes, cored and finely chopped
1 medium cucumber, peeled, seeded, and finely chopped
3 radishes, thinly sliced
½ fresh red chile, halved and thinly sliced crosswise
2 tablespoons roughly chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
Juice of 1 lemon
½ teaspoon ground sumac
Four ¾-inch (2 cm) thick slices country-style bread
Extra-virgin olive oil, for the bread
1 avocado, halved and pit discarded
Nigella seeds (optional)
- Make the fattoush: Sprinkle the red onion with a few pinches of salt and set aside (the salt helps to dull its sharpness). In a medium bowl, toss together the tomatoes, cucumber, radishes, chile, parsley, olive oil, lemon juice, sumac, and ½ teaspoon salt.
- Toast the bread and let the toast cool slightly before topping.
- Smash one-quarter of an avocado over each toast. Stir the salted red onion into the fattoush, then spoon a few generous scoops over the avocado. Add a few spoonfuls of the collected juices, too. Serve sprinkled with za’atar and nigella (if using).