*A version of this can be seen in our Botanica at Home: Za'atar video!*This has all the bright; crunchy freshness of a traditional Levantine fattoush; plus a little somethin’ more (thanks to the kiss of smoke/sear on half the vegetables; a smear of tangy labne; and an addictively spiced vinaigrette). It’s an elegant centerpiece for a summer night; ideally served with a chilled Gamay by its side. The za’atar vinaigrette is a staple of ours; it really is delicious on everything.At the restaurant; we change the components of the fattoush with the seasons; summer's peaches and zucchini are swapped for persimmons and delicata squash in the fall. Some years we have peaches at the market at the same time as asparagus and snap peas; others we don't. Add whatever is seasonal and delicious; and it will turn out great! We offer it topped with kofte-style spiced lamb; too; which makes for a beautiful; fresh-but-satisfying lunch or dinner.

• 1¾ cups plain yogurt
• Sea salt
• 2 medium cloves garlic, grated or minced
• 2 teaspoons lemon juice
• Drizzle of olive oil

• 2 tablespoons sherry vinegar
• 2 tablespoons lemon juice
• 1 teaspoon runny honey
• 2 tablespoons za’atar
• 2 teaspoons sumac
• 1 teaspoon salt
• ½ cup olive oil

• 2 Persian cucumbers, 1 whole and 1 cut into uneven jewels
• 12 asparagus spears, woody ends trimmed off
• 1 red onion, quartered length-wise with some of the root left on each piece
• 1-2 summer squash, quartered lengthwise
• 24 snap peas, 16 whole and 8 sliced on the bias
• Olive oil
• Sea salt
• 2 thick slices of delicious bread, enough for 2 cups of croutons
• 2 tablespoons sumac
• ½ head fennel, shaved thinly on mandolin
• 2 scallions, sliced thinly on the bias
• 1 firm-but-flavorful peach or nectarine, cut in eighths
• 4 breakfast or easter egg radishes, thinly sliced
• 1 cup dill leaves (torn or chopped so ½-inch sprigs remain)
• 1 cup mint leaves
• 1 cup parsley leaves
• A big handful of pea tendrils*
• A big handful of purslane*
• Borage flowers

To make the labne: Line a strainer with cheesecloth and place it over a bowl. Stir a good pinch of salt into the yogurt; stir well; transfer it to the strainer; cover with a lid or plastic wrap; and strain for at least 6 hours (or overnight). Once strained; the labne should measure about 1¼-1½ cups and be be thick and creamy. (Reserve the leftover whey (strained liquid) for smoothies; soups; and vinaigrettes!) Combine the labne with the garlic; lemon juice; a nice drizzle of olive oil and another pinch of sea salt and stir well. Adjust seasoning as needed. (Every yogurt is different; so tweak the lemon and salt until the labne tastes delicious!)To make the vinaigrette: Add everything except the olive oil to a bowl and stir well; then whisk in the olive oil. The dressing should taste bright and zippy with a gentle sweetness; without being too tangy from vinegar. Add more olive oil to balance if need be; and more za’atar if the flavor isn’t jumping out.To make the salad: Halve the whole Persian cucumber. Toss it and the asparagus; red onion quarters; summer squash and whole snap peas in olive oil and lots of salt. Grill (cut-side-down for the cucumber and the summer squash) until there’s some char on the vegetables; but they still have a nice bite to them. Trim the root end of the onion and separate the petals; halve the asparagus on the bias; cut the cucumber and summer squash into 1½” pieces; and leave the snap peas whole.Toast or grill the bread and cut it into medium (1-2”); crouton-ish hunks. Warm a hearty splash of olive oil in a pan; add the bread pieces; and toast for another minute or two; until nice and olive oil-y golden. Shower the bread with sumac and sea salt and toss well to thoroughly coat. Transfer to a bowl and reserve.To compose the salad; combine the grilled vegetables; raw cucumber and snap peas; shaved fennel; scallions; peaches; radishes; herbs; tendrils and purslane in a bowl and gently toss with the dressing (start with ½ cup of dressing and add more from there; if needed). Taste and season with another squeeze of lemon; a sprinkle of salt or a sprinkle of za’atar; as desired. Add the sumac croutons and toss again.Spread the labne across one side of a serving plate and; using your hands; gently pile the salad over it (a partial yogurt moat; sticking out on one side; is what you’re going for here). Give everything a final sprinkle of za’atar and sea salt and garnish with borage (tastes like cucumber!).*Arugula and/or frilly mustard greens are great substitutes