Matzoh Fattoush

4.80 from 5 votes

Adapted from a recipe for Mediterranean Fatoush from Passover by Design, by Susie Fishbein, that appeared on Epicurious. The original recipe called for “shwarma spice.” Not wanting to make a special trip to a Middle Eastern market, I simply made up my own spice mix, which can also be used as a dry rub for meats. If you have easy access to a Middle Eastern market or happen to have a jar of shwarma spice on hand, feel free to substitute it. I also substituted radishes for the endive and microgreens for the arugula to highlight the springiness of this salad.

Cuisine Jewish

Keyword bread salad for passover, matzoh fattoush, passover recipe, passover salad

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 246kcal

Author Robin Donovan

Ingredients

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

Instructions

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.

Nutrition