
This bright, herby salad pulls inspiration from the classic Levantine fattoush, swapping out the traditional toasted pita for a clean, produce-forward bowl that still delivers every bit of the crunch and tang you're after. Crisp romaine, cool cucumber, peppery radishes, and a generous handful of fresh parsley and mint make this feel genuinely satisfying rather than like something is missing. The real star is the dressing ā a punchy whisk of extra-virgin olive oil, fresh lemon juice, and ground sumac that comes together in about thirty seconds and coats every leaf beautifully. Sumac brings that distinctive citrusy, slightly earthy note that makes fattoush so craveable, and it shows up twice here for maximum impact. Everything in this bowl is naturally free from poultry in any form, so there's no label-reading or substitution stress involved ā just straightforward, vibrant ingredients doing their job. It's the kind of salad that works as a light standalone meal or alongside grilled fish or lamb when you want something fresh on the table fast. Serve it immediately after tossing so the greens stay crisp and the colors stay vivid.
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Learn more ā4 servings









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.
Add the romaine, tomatoes, cucumber, radishes, scallion greens, parsley, and fresh mint to a large salad bowl.
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