One thing that can be said about us Jews is that we like to eat, and we approach our holidays with hungry anticipation. Passover, in particular, is a time for indulging.
As Juliana mentioned in her previous post, the seder table presents a decadent feast. From charoset and matzo ball soup to braised brisket and roast chicken, coconut macaroons, flourless chocolate cake, and the beloved Matzoh Toffee.
But as the days wear on, most of us eventually tire of that ubiquitous Passover staple, matzoh. After all, one can only eat so much of the bland crackers before crying
This bright, fresh, kosher for Passover salad—a take on the popular Middle Eastern bread salad called fattoush—gives the plain crackers new life.
Spiced, baked matzo “chips” replace the usual flat bread, but other than that, this hearty salad packs all the fresh herby, tangy, spicy flavor you expect from fattoush.
The spiced matzo chips can be made a couple of days ahead of time and stored in an airtight container on the countertop. I’d advise you to make extra as they are rather addictive and go surprisingly well with sharp cheddar cheese.
More Jewish holiday recipes you’ll love
- Honey Cake
- Honey Cookies
- Lemon Coconut Macaroons
- Jewish Beef Brisket
- Meat-Filled Borekas or Pastelicos
- Passover Orange Sponge Cake
- Passover Potato, Tomato, and Olive Stew
- Kreplach with Beef Filling
- Sufganiyot or Jelly Donuts for Hanukkah
- Potato Latkes for Hanukkah
- Classic Chopped Liver
- Vegetarian Chopped Liver
- Check out all of my Jewish Recipes!
For the spice mixture:
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon garlic powder
- 1 ½ teaspoons paprika
- 1 ½ teaspoons turmeric
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground clove
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne
For the matzo chips:
- 4 whole matzo boards
- Olive oil or olive oil spray
- 1 tablespoon spice mixture
For the salad:
- 1 medium cucumber peeled, seeded, and cut into ½-inch pieces
- 1/8 cup packed fresh mint leaves, minced
- 1/8 cup packed flat-leaf parsley leaves, minced
- ½ pint small grape or cherry tomatoes quartered
- 1 bunch small radishes cut into small wedges
- Juice of 1 lemon
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 small handfuls microgreens
To make the spice mixture:
- In a small bowl or jar, combine all ingredients. Stir to mix well.
To make the matzo chips:
- Preheat oven to 350°F.
- Generously coat the matzo boards with olive oil. Sprinkle each board on both sides with the spice mixture, knocking off excess.
- Place boards on prepared baking sheet and bake for 8 to 10 minutes.
- Remove from oven, break into irregular pieces, and set aside.
To make the salad:
- In a medium bowl, combine the cucumber, tomatoes, radishes, mint, and parsley.
- Squeeze the lemon juice over the mixture and add the olive oil, salt, and pepper. Stir to combine.
- Add the microgreens and stir again to coat. Let sit several minutes before serving.
- To serve, stand the matzo chips around the edge of the bowl in a decorative fashion. Serve extra chips along side, directing guests to crumple them over the salad like croutons.