Fatoush Salad with Spiced Matzo Crisps

Serves: 6


Spiced Matzo Crisps:

3 Manischewitz® Matzos
olive oil
ground cumin
garlic powder
sea salt
freshly ground black pepper

Fatoush Salad:

4 heads Belgium endive
1/8 cup fresh mint leaves, stems discarded
1 8-10 inch English cucumber, peeled and diced into 1/2 inch pieces
1/4 cup flat leaf parsley
1 cup grape or cherry tomatoes, halved
1 cup arugula
juice from 1 lemon
4 tablespoons extra virgin olive oil
1 clove garlic, minced
kosher salt


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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