This fattoush salad is made with a delicious blend of crisp greens, veggies and herbs, sumac toasted matzah chips and a bright lemon vinaigrette. Radishes are usually added but I never had any. 

Spiced, baked matzah “chips” replace the pita chips, but other than that, this hearty salad packs all the fresh herby, tangy, spicy flavours you expect from fattoush. 

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Matzah Fattoush Salad

Course Salad

Ingredients

For the Salad

• 6 cups romaine, chopped into bite-sized pieces
• 1 cup english cucumber, thinly sliced
• ½ cup red onion, thinly sliced
• 1 cup tomatoes, diced
• ¼ cup mint leaves, chopped
• 2 tbsp fresh parsley, chopped
• 1½ cups matzah chips, lightly toasted with avocado oil and sumac
• ground sumac
• ground black pepper

For the Lemon Vinaigrette

• ¼ cup olive oil
• ¼ cup lemon juice, freshly squeezed
• 2 tsp honey
• 1 clove garlic, minced
• 1 tsp sea salt
• 1 tsp ground sumac

Instructions

For the Lemon Vinaigrette

• Place all ingredients in a mason jar and shake well until combined. Set aside.

For the Salad

• Combine the romaine, cucumber, red onion, tomatoes, mint, parsley and half of the matzah chips in a mixing bowl.
• Drizzle with a few tablespoons vinaigrette and then toss until evenly combined. Add more dressing if necessary.
• Serve immediately, with the remaining matzah chips, plus an extra sprinkle of sumac and freshly-ground black pepper.