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Passover Fattoush Salad

Passover Fattoush Salad

This refreshingly simple salad can be made ahead and dressed right before serving so you can sit back and enjoy a stress-free Passover meal.

  • Duration
  • Cook Time
  • Prep Time
  • 6 servings ServingsServings


  • 4 :matzos
  • 1 :English cucumber
  • 3-4 :heads of Belgian endive, leaves separated
  • 1/8 cup:fresh mint leaves
  • 1/4 cup:Italian parsley
  • 1 cup:grape or cherry tomatoes, quartered
  • 1 cup:arugula
  • Juice:of 1 lemon
  • 4 tablespoons:extra virgin olive oil
  • 1 :garlic clove, minced
  • Salt,:pepper, cumin and garlic powder to taste


  1. Preheat oven to 325 degrees F.
  2. Place the matzos on a baking sheet, brush with olive oil and sprinkle with cumin, garlic powder, salt and pepper. Break into wedges and bake for 10-12 minutes until crisp.
  3. Halve cucumbers; scoop out and discard the seeds and pulp. Chop into 1/2-inch pieces. Place into salad bowl.
  4. Thinly slice the endive and place into the bowl.
  5. Tear mint leaves into small pieces (they will bruise if you cut them with a knife) and add to the bowl. Toss in the parsley, tomatoes and arugula.
  6. Just before serving, mix in the lemon juice, olive oil and minced garlic; season with salt and pepper; allow the salad to sit for a few minutes, then mix in the matzo crisps.

Adapted from Passover by Design: Picture-Perfect Kosher by Design Recipes for the Holiday, by Susie Fishbein.

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