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Fattoush Salad with Pita Crisps
Chef Daniel's fresh and flavorful riff on a Mediterranean salad. Mixed greens, plump cherry tomatoes, crisp cucumbers, radishes and bell peppers are all tossed in a sweet and tangy pomegranate vinaigrette with fresh parsley and a sprinkle of sumac, a floral Middle Eastern spice. The salad is crowned with crunchy pita crisps and briny feta cheese for the perfect finishing touches.
Nutritional facts
Protein
14g
Carbs
61g
Calories
500
Fat
24g
Ingredients
Cherry Tomatoes, Cucumber, Dijon Mustard, Extra Virgin Olive Oil, Feta Cheese, Italian Parsley, Kosher Salt, Lemon Juice, Mixed Greens, Pita, Pomegranate Molasses, Radishes, Red Bell Peppers, Sumac, Za'atar Spice
Reviews
3.4
Based on 107 reviews
Horrible dressing it was acidic.
Marissa Ballinger · 08/07/23
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About Daniel Dorado
Born in Los Angeles to parents from Mexico, Chef Daniel Dorado traces his love of cooking back to his earliest years, working as a line cook alongside his older brother and enjoying Sunday dinners cooked by his abuelita. During college, Dorado worked in restaurants and realized that his love of food was much bigger than his love of communications, so he decided to pursue cooking full time. He moved to New York City and eventually landed the position of Head Chef at Ilili. There, he was introduced to Middle Eastern spices and techniques, which completely transformed the way he cooks and creates dishes. In October 2019, Dorado teamed up with Nasser Jaber to create The Migrant Kitchen: a long-dreamt-of catering business that focused on providing meaningful opportunities for immigrants to showcase the cuisines and cultures of their home countries while earning more than just minimum wage. Today, TMK serves over 60,000 meals a week to food-insecure communities across NYC.
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