Mediterranean Fatoush Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This salad is so simple and refreshing. The spiced matzo chips can be made a few days in advance and stored in a ziplock bag. I always make some extra to serve with soup or dips at another meal. Parve Gebrokts Ingredients:
1 (8-10 inch) english cucumber, peeled |
3-4 heads belgian endive, separated into leaves |
1/8 cup fresh mint leaves (discard stems) |
1/4 cup flat-leaf italian parsley leaves (discard stems) |
1 cup small grape or cherry tomatoes, quartered |
1 cup arugula |
juice of 1 lemon |
4 tablespoons extra-virgin olive oil |
1 clove fresh garlic, minced |
pinch of coarse sea salt or kosher salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Prepare the matzo chips .
2. Slice the cucumbers in half lengthwise. With a spoon, scoop out and discard the pulp. Chop into 1/2-inch pieces. Place into a large salad bowl.
3. Thinly slice the endive and place into the bowl. Lay the mint leaves in a pile and tear them; they will bruise if you cut them with a knife. Add to the bowl. Toss in the parsley, tomatoes, and arugula. Mix in the lemon juice, olive oil, and garlic. Season with salt and pepper, tossing to combine. Allow to marinate for a few minutes.
4. Stand 2 matzo chips in each salad.
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