Peanut Free Whole30 Fattoush-Style Salad
This bright, herb-forward salad pulls inspiration from the classic Levantine fattoush, swapping out the traditional toasted pita for a generous pile of crisp romaine, juicy Roma tomatoes, cool cucumber, and peppery radishes. The real star is the tangy sumac-and-lemon dressing — just a quick whisk of olive oil, fresh lemon juice, ground sumac, and dried mint — which coats every leaf and vegetable with bold, citrusy flavor. Fresh flat-leaf parsley and torn mint leaves woven throughout give the whole bowl an almost garden-fresh brightness that makes it feel far more special than the effort involved. Because every single ingredient here is a whole, recognizable food, there's zero guesswork about what's actually in your bowl — no packaged croutons, no mystery dressings, no shared-facility concerns. A final dusting of sumac over the top adds a gorgeous deep-red finish and an extra hit of that fruity tartness that makes this salad so addictive. It works beautifully as a light lunch on its own or alongside grilled proteins for a fuller spread. Serve it immediately after tossing so the vegetables stay crisp and the herbs stay vibrant.
About FigFig 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
- 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!