Beef Free Whole30 Fattoush-Style Salad

Total time20 min

Prep time20 min

Cook time0 min

This bright, herb-forward salad pulls inspiration from the classic Levantine fattoush, swapping out the traditional toasted pita for a clean, produce-packed bowl that doesn't miss a beat. Crisp romaine, juicy Roma tomatoes, cool cucumber, and peppery radishes all come together in a way that feels genuinely satisfying rather than like a compromise. The real star is the dressing — a punchy blend of extra-virgin olive oil, fresh lemon juice, and ground sumac that brings a tangy, slightly floral depth you don't often find in everyday salads. Fresh flat-leaf parsley and torn mint leaves woven throughout the bowl make every forkful feel alive and aromatic. Because every single ingredient here is whole, unprocessed, and plant-based, there's nothing to second-guess — no hidden additives, no sneaky animal proteins, just real food doing its job beautifully. A final dusting of sumac over the top before serving is a small touch that makes the whole plate look and taste like it came from a proper kitchen. Toss it right before you eat and serve immediately so the greens stay crisp and the dressing stays bright.

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Ingredients

4 servings

For the dressing

¼ cup extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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3 tbsp fresh lemon juice (from about 2 lemons)
1 ½ tsp ground sumac
½ tsp dried mint
¼ tsp salt
¼ tsp black pepper

For the salad

1 small head romaine lettuce, chopped into 1-inch pieces (about 6 cups)
2 medium roma tomatoes, cut into ½-inch pieces
1 english cucumber, halved lengthwise and sliced into ¼-inch half-moons
6 radishes, thinly sliced
4 scallions (green tops only), thinly sliced
½ cup fresh flat-leaf parsley leaves, roughly chopped
¼ cup fresh mint leaves, roughly torn

For serving

¼ tsp ground sumac, for finishing (optional)

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, sumac, dried mint, salt, and black pepper until the dressing is uniform and slightly thickened, about 30 seconds.
2
Add the romaine, tomatoes, cucumber, radishes, scallion greens, parsley, and fresh mint to a large salad bowl.

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