Tel Aviv Avocado Toast: Zesty Middle Eastern Brunch

• •3 medium Ripe Avocados
• •4 Thick Slices Sourdough Bread
• •1 large Lemon
• •3 tbsp Extra Virgin Olive Oil
• •2 tsp Za'atar
• •1 tsp Sea Salt
• •1 tsp Black Pepper
• •1 small Red Onion
• •1 cup White Vinegar
• •1 tsp Granulated Sugar
• •1 cup Water
• •1 cup, diced Cucumber
• •1 cup, halved or quartered Cherry Tomatoes
• •1 cup, chopped Fresh Parsley
• •2 tbsp, chopped Fresh Mint
• •1 cup, crumbled Feta Cheese
• •2 tbsp Dukkah
• •1 cup Tahini
• •2 tbsp Cold Water (for tahini)
• •1 tsp Sumac (optional)
• •2 large Hard-boiled Eggs (optional)

Instructions

1. 1

   Prepare the Quick-Pickled Red Onions: Thinly slice the red onion. In a small bowl, combine white vinegar, sugar, and 1/4 cup water. Stir until sugar dissolves. Add the sliced red onion and let it sit for at least 15 minutes while you prepare other ingredients. This can be made ahead of time.

2. 2

   Make the Tahini Drizzle: In a small bowl, whisk together tahini, the juice of half a lemon, and a pinch of salt. Gradually add 2-4 tablespoons of cold water, whisking continuously, until the sauce reaches a smooth, pourable consistency. It should be creamy but not too thick. Set aside.

3. 3

   Prepare the Israeli Salad Topping: In a medium bowl, combine the diced cucumber, halved or quartered cherry tomatoes, chopped fresh parsley, and chopped fresh mint. Lightly drizzle with 1 tablespoon of olive oil and a squeeze of lemon juice. Toss gently and set aside.

4. 4

   Mash the Avocados: Halve and pit the avocados. Scoop the flesh into a bowl. Add the juice of the remaining half lemon (or more to taste), 1 tablespoon of olive oil, 1 teaspoon of za'atar, sea salt, and black pepper. Mash with a fork to your desired consistency – some chunks are desirable for texture. Taste and adjust seasoning.

5. 5

   Toast the Bread: Toast the sourdough slices in a toaster, on a griddle, or under a broiler until golden brown and crisp. A well-toasted base is crucial for avocado toast.

6. 6

   Assemble the Tel Aviv Avocado Toast: Drizzle the toasted bread slices with the remaining 1 tablespoon of olive oil. Spread an even, generous layer of the mashed avocado over each slice.

7. 7

   Layer the Toppings: Evenly distribute the Israeli salad topping over the avocado. Crumble feta cheese over the salad. Drain the quick-pickled red onions and scatter them over the toast. If using, slice or crumble the hard-boiled eggs and arrange them on top.

8. 8

   Finish and Serve: Drizzle generously with the prepared tahini sauce. Sprinkle with dukkah for crunch and an extra dash of za'atar and sumac (if using). Serve immediately.

Chef's Tips

• 💡**Choose Ripe Avocados:** The success of this toast depends on perfectly ripe avocados. They should yield gently to pressure but not be mushy.
• 💡**Don't Over-Mash:** Leave some small chunks of avocado for a more satisfying texture.
• 💡**Toast Your Bread Well:** A sturdy, well-toasted slice of bread is essential to prevent sogginess from the toppings.
• 💡**Balance Flavors:** Taste the avocado mash, Israeli salad, and tahini sauce as you go, adjusting lemon, salt, and spices to your preference.
• 💡**Prepare Ahead:** The pickled red onions, tahini drizzle, and chopped Israeli salad components can all be prepared a few hours in advance, making assembly quick and easy.