Step 1

Preheat the oven to 350°F

Step 2

For the dressing, in a small bowl, combine the vinegar, salt, sumac and shallot

Step 3

While whisking, stream in the olive oil to emulsify

Step 4

Set aside

Step 5

For the salad, peel the squash and separate the neck from the bottom

Step 6

Halve the bottom and discard the seeds

Step 7

Cut the bottom and half of the neck portion into ¼-inch cubes

Step 8

Combine on a sheet pan with the salt, pepper, allspice and 2 tablespoons of the olive oil and toss together

Step 9

Spread out the squash and roast until tender, but still holds its shape, 10 to 12 minutes

Step 10

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

Step 11

Thinly shave the remaining squash into ribbons with a peeler and place in a large bowl

Step 12

Lightly season with 1 tablespoon of the dressing

Step 13

Cut the cucumbers on the bias, rotating 90° after each cut, and add to the bowl

Step 14

Allow the squash and pita to cool, then add to the bowl

Step 15

Dress to your taste and toss to combine

Step 16

Any remaining dressing will keep covered in the refrigerator for 7 to 10 days