Paleo Middle Eastern Fattoush Salad
Bright, zesty, and packed with crunch, this Paleo Middle Eastern Fattoush Salad is a fresh and flavorful twist on the classic Levantine dish! Perfectly suited for those following a paleo lifestyle, this salad skips traditional pita chips in favor of nutrient-rich toasted sliced almonds for an irresistible crunch. Bursting with vibrant cherry tomatoes, crisp cucumber, crunchy radishes, and aromatic herbs like parsley and mint, every bite is a celebration of garden-fresh ingredients. A tangy dressing made with zesty lemon juice, fruity olive oil, and the bold, citrusy flavor of sumac ties it all together, while a dash of zaatar spice adds an authentic Middle Eastern flair. Ready in just 25 minutes, this wholesome salad is ideal as a light meal or a refreshing side dish. Healthy, gluten-free, and delicious, this paleo fattoush salad offers a perfect balance of flavor, texture, and nutrition.
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Recipe Information
Ingredients
- 1 cup Ripe cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 4 small Radishes
- 0.5 cup Fresh parsley
- 0.25 cup Fresh mint leaves
- 0.25 cup Lemon juice
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Sumac
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Sliced almonds
- 1 teaspoon Zaatar spice
Instructions
Begin by preheating a small skillet over medium heat. Add the sliced almonds and toast them, stirring frequently, until they are golden brown and fragrant, about 3-5 minutes. Remove from heat and set aside to cool.
Rinse and halve the cherry tomatoes. Peel the cucumber partially to create stripes, then slice in half lengthwise and chop into half moons.
Core and dice the red bell pepper. Thinly slice the red onion and small radishes.
Roughly chop the parsley and mint leaves. Combine all the chopped vegetables and herbs in a large mixing bowl.
In a small bowl, whisk together the lemon juice, extra virgin olive oil, sumac, garlic powder, salt, and black pepper to create the dressing.
Pour the dressing over the vegetable mixture and toss gently to combine.
Add the cooled toasted almonds to the salad and sprinkle with zaatar spice.
Toss the salad once more to evenly distribute the nuts and spices.
Let the salad sit for 5 minutes to allow the flavors to meld together before serving.
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 25.3 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2450 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
