Rice Free Whole30 Fattoush-Style Salad

Total time20 min

Prep time20 min

Cook time0 min

4.8

(21)

Fattoush is traditionally built around toasted pita, but this version skips the bread entirely and still delivers every bit of the bright, herby magic that makes the salad so craveable. Crisp romaine, juicy Roma tomatoes, cool cucumber, and peppery radishes come together in a bowl that feels genuinely abundant — not like something is missing. The real star is the dressing: a punchy whisk of extra-virgin olive oil, fresh lemon juice, and ground sumac that clings to every leaf and slice. Fresh flat-leaf parsley and torn mint leaves layer in that signature Middle Eastern freshness, while the scallion greens add a gentle bite without overpowering the whole thing. Because every ingredient here is a whole, unprocessed vegetable or herb, this salad fits cleanly into a Whole30 reset without any label-reading stress or substitution gymnastics. A final dusting of sumac over the top is a small touch that makes the finished plate look and taste like something from a proper mezze spread. Toss it right before serving so everything stays crisp and the dressing stays vibrant.

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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.

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