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Ingredients
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Salad
Za’atar crumbs
Simple dressing
Method
Za’atar crumbs
- 1
Toast and combine
Preheat a medium skillet over medium heat. Add 2 tsp olive oil and 1 cup panko breadcrumbs. Toast, stirring frequently, until crumbs are golden and fragrant, about 4–6 minutes.
- 2
Stir in 2 tsp za’atar, 1 tsp toasted sesame seeds, 1 tsp lemon zest and 1/4 tsp fine sea salt. Cook 30 seconds more to bloom the za’atar, then transfer to a bowl and let cool completely. Set aside.
Roasted grapes
- 3
Roast grapes
Preheat oven to 220°C / 430°F. Place 300 g seedless red grapes on a rimmed baking sheet lined with parchment in a single layer. Drizzle with 1 tbs olive oil and gently toss to coat. Spread out so grapes aren’t crowded. Roast 15–20 minutes, shaking the pan once halfway through, until grapes are blistered, slightly collapsed and syrupy but still holding shape. Remove and let cool slightly.
- 4
When grapes come out of oven, sprinkle a pinch of sea salt (about 1/8 tsp) over them to lift the flavor.
Simple dressing
- 5
In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs white wine vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified. Taste and adjust acidity or sweetness to preference.
Salad assembly
- 6
Prep lettuce: Trim root end of each little gem and halve lengthwise to make 8 halves. Rinse gently, spin or pat dry, and chill briefly if desired so leaves stay crisp.
- 7
Place 2 little gem halves on each serving plate, cut-side up to form small bowls. Drizzle about 1/2–3/4 tbs dressing over each plate (roughly 1–1.5 tbs dressing per serving total).
- 8
Dot each plate with 75–90 g (about 1/4 of roasted grapes) over and around the lettuces. Crumble 35–40 g feta (or spoon 35–40 g labneh) over each plate.
- 9
Scatter chopped parsley and mint leaves evenly across the plates. Finish by sprinkling a generous pinch (about 2 tbs total) of the cooled za’atar crumbs across the salads to add crunch and flavor.
- 10
Finish seasoning with a small grind of black pepper and a light sprinkle of flaky sea salt to taste. Serve immediately so crumbs remain crunchy and roasted grapes are slightly warm or at room temperature.