Low Iodine Whole30 Fattoush-Style Salad

Total time20 min

Prep time20 min

Cook time0 min

This bright, herby salad brings all the bold flavors of a classic Middle Eastern fattoush — tangy lemon, earthy sumac, and loads of fresh herbs — without the pita chips that usually steal the show. Crisp romaine, juicy Roma tomatoes, cool cucumber, and peppery radishes make for a salad that actually satisfies, while the scallion greens, flat-leaf parsley, and torn mint leaves take the freshness factor over the top. The dressing comes together in about 30 seconds with just olive oil, lemon juice, sumac, and dried mint, and it coats every leaf and vegetable beautifully. For anyone navigating iodine restrictions, this recipe is a natural fit — every single ingredient is a whole, unprocessed plant food or a simple pantry staple, with no seafood, dairy, or iodized salt in sight. The salt called for is easy to swap for a non-iodized variety if that's your habit, keeping the whole bowl confidently on track. It's the kind of salad you'll want to make on repeat all summer long, especially with that optional finishing dusting of sumac that makes it look as good as it tastes.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!