Name: Mediterranean Fatoush Salad
Yield: Makes 6 servings
Ingredients: Spiced matzo chips; 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

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

Recipe notes

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