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Fatoush is Mediterranean salad that just bursts with fresh flavor. For a dairy option, add some crumbled feta cheese and chopped kalamata olives.
Preheat oven to 400 degrees F. Lay 3 Matzos on a parchment lined cookie sheet. Brush with olive oil. Sprinkle with cumin, garlic powder, sea salt and black pepper. Place, uncovered, into the oven and bake for 8 minutes. Remove from oven and break into large shards of irregular size.
Meanwhile, prepare the salad. Thinly slice the endive and place in a large bowl. Lay the mint leaves in a pile and tear them (they will bruise of you cut them with a knife). Add to the bowl. Toss the cucumber, parsley, tomatoes, and arugula. Mix the lemon juice, olive oil, and garlic. Season with salt and pepper. Add to the salad, tossing to combine. Allow to rest for a few minutes.
Arrange the salad in a mound on 6 plates. Stand 2-3 Matzo crisps in each salad. Serve.
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