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Grilled Fattoush Salad and BBQ Entertaining with Vinho Verde

Kristin Guy
Course Salad



  • Mixed Baby Greens
  • Chopped or torn soft herbs at least 1 cup: Parsley, Mint, Dill
  • Blistered Cherry Tomatoes
  • Grilled Vegetables: Zucchini Asparagus, red bell pepper
  • Grilled Stone Fruit: Apricots or Plums
  • Fresh Peas Sliced on the diagonal (English or Sugar Snap)
  • Radishes finely sliced on the mandolin
  • Persian Cucumbers roughly chopped
  • 1 can chickpeas
  • Squash Blossom Ribbons
  • Herb Blossoms: Cilantro Dill, Fennel & Chive (optional)
  • Garlic & Butter rustic loaf bread crumbs
  • 1 pound ground lamb
  • 1-2 TBS Vadouvan spice blend
  • 1/2 cup labneh or greek yogurt
  • Juice of 1 lemon
  • 1 garlic clove finely chopped
  • Za’atar Spice Blend


  • 1 TBS Extra Virgin Olive Oil
  • Juice of 1 lemon
  • Za’atar Spice Blend
  • White Balsamic Vinegar
  • Dijon Mustard


  • Combine lebnah, lemon juice and minced garlic clove and mix well. Using a large spoon, add a large dollop of yogurt mixture to the bottom of your plate or bowl, create a swoop using the back of a spoon. Top with Za’atar Spice Blend and build salad on top. Serve chilled or at room temp with your favorite grilled skewers: chicken, lamb, or falafel.