
This vibrant, herb-forward salad is a love letter to the classic Levantine fattoush ā bright, crunchy, and absolutely loaded with fresh vegetables. The dressing is built on extra-virgin olive oil and fresh lemon juice, with ground sumac doing the heavy lifting to deliver that signature tangy, slightly fruity punch. Crisp romaine, cool cucumber, peppery radishes, and two kinds of mint make every forkful feel alive and refreshing. Because every single ingredient here is whole and unprocessed, you never have to second-guess what's in your bowl ā no cured meats, no packaged shortcuts, nothing that sneaks in unwanted additives. The scallion greens and generous handful of flat-leaf parsley add a savory depth that makes this feel far more substantial than a simple toss of greens. A final dusting of sumac right before serving is a small touch that makes a big visual and flavor impact. It comes together in minutes and tastes like something you'd order at a really good restaurant.
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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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