Lebanese Fattoush Salad {Gluten Free, Vegan}

Happy Memorial Day and Meatless Monday! 

While I am sure most of you are observing Memorial day and spending time with family and friends, I figured I’d share a quick salad recipe for those of you looking to whip something up. 

I know what you’re thinking….you’re looking at the salad and wondering HOW this is special.  It simply looks like a bunch of lettuce, greens and a few slices of tomatoes thrown into a big silver serving bowl.  It’s not.  I swear.  

It’s actually a magically delicious salad that blends herbs and fresh vegetables along with a delicious and flavorful Middle Eastern dressing.  

Lebanese Fattoush Salad- The Fit Foodie Mama's family recipe! It's gluten free, vegan and you can throw it together in a pinch! Perfect for making ahead for meal planning since it gets even better after sitting in the fridge overnight! TheFitFoodieMama.com

So on Friday when I shared the dairy free Cucumber and Dill Tzatziki recipe, I mentioned that I am part Lebanese and grew up eating it as part of my regular cuisine.  I also mentioned that the more Lebanese version of the yogurt sauce usually uses mint as opposed to dill.  I love dill, I prefer dill over mint in yogurt sauce but that doesn’t mean that I don’t like mint at all.  

In fact, I LOVE mint especially in this fresh summer salad which is known as Fattoush.  Traditionally it is served with pita chips and also has a higher tomato ratio but since I’m all sorts of allergic to toms (when ingested), I chose to scale them back a bit and just pick them out. 

It is also traditionally made with onions as well but my hubby and I aren’t a fan of raw onions an didn’t want them to go to waste.  Feel free to add them in if you please! 

It also should be mentioned that there are several variations of this salad depending on what recipe you reference. The reason for that being that it is also known as a “peasant’s salad” so what ingredients and vegetables are used tend to vary. 

You might also like:  Meatless Monday: Stuffed Collard Leaves with BBQ Infused Tomato Sauce

The one that I am sharing is closest to the one I grew up eating.




For the salad

  • 1 cup fresh parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 1 head of romaine lettuce, chopped
  • 4 seedless mini cucumbers, sliced or 2 Lebanese cucumbers, sliced
  • 2 heirloom tomatoes, sliced 
  • 1 large onion, sliced (not shown)


For the dressing: 

  • 1 garlic clove, minced 
  • 1/2 cup extra virgin olive oil
  • 1/2 cup freshly squeezed lemon juice
  • 1 tbsp sumac spice 
  • salt and pepper, to taste. 



  1. In a large bowl, add chopped greens and vegetables.  
  2. Whisk together dressing in a separate bowl then toss into salad. 
  3. Chill in refrigerator for at least an hour. 
  4. Serve with fresh pita bread. 

If you really want to make it a Lebanese meal, check out these other recipes: 

Stuffed Grape Leaves

stuffed grape leaves

Cucumber & Dill Tzatziki Dip {Dairy Free}

Dairy Free Cucumber & Dill Tzatziki Sauce with Grilled Gluten Free Pita Bread! Perfect dip for a summer party or even to top burgers and meatballs with!

Have a meatless recipe to share? Be sure to linkup and link back to Running On Happy

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This post is also linked up with Confessions of a Mother Runner & A Whisk and Two Wands for Meatless Monday.

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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