Little Gem Salad Recipe

Preheat the oven to 400°F (200°C). Line a small baking sheet or rimmed sheet with parchment paper.

Toss the grapes with 1 tablespoon olive oil, 1/4 tsp kosher salt and 1/8 tsp black pepper in a bowl until evenly coated.

Spread grapes in a single layer on the prepared sheet. Roast on the middle rack for 14–18 minutes, shaking the pan halfway, until grapes are softened, slightly blistered and release some juice. Allow to cool slightly on the sheet (they will continue to concentrate).

While grapes roast, heat a small skillet over medium heat. Add 1 teaspoon olive oil and 1/2 cup panko and toast, stirring frequently, until golden and crisp, about 3–5 minutes.

Remove from heat and immediately stir in 1 teaspoon za'atar, 1/2 tsp lemon zest and 1/8 tsp sea salt. Taste and adjust seasoning. Let crumbs cool — they will crisp further as they cool.

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1/2 tsp honey, 1/2 tsp Dijon mustard, 1/2 tsp minced garlic, 1/4 tsp salt and 1/8 tsp black pepper.

Whisk or shake vigorously until emulsified. Taste and adjust acidity or seasoning as needed.

Prepare produce: Trim root ends of the Little Gem heads, halve or quarter them lengthwise depending on size (for shareable wedges or long halves). Thinly slice the cucumber into half-moons, finely slice the red onion, and roughly chop the mint and parsley leaves.

Place the Little Gem halves/quarters on a serving platter or divide among 4 plates. Scatter cucumber, red onion, chopped mint and parsley evenly over the lettuce.

Drizzle the dressing over the arranged salad evenly — start with about three-quarters of the dressing and reserve the rest for guests to add if desired.

Distribute the roasted grapes over the salad, letting some of the warm grapes rest on the lettuce. Sprinkle crumbled feta over everything.

Finish by sprinkling the za'atar crumbs over the top to add crunch and aromatic lift. Serve immediately so the crumbs remain crisp.