Preheat oven to 325 degrees F.

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.

Halve cucumbers; scoop out and discard the seeds and pulp. Chop into 1/2-inch pieces. Place into salad bowl.

Thinly slice the endive and place into the bowl.

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.

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.