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Prep time
20 minutes
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Cook time
15 minutes
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Serves
4 to 6, as a side
Author Notes
This is a great dish to serve as part of a Passover meal, and an even better way to use up the couple of extra leftover matzo in an opened box that are a little on the stale side (after you’ve also saved some to make your matzo brei—custardy matzo and eggs, one of my all-time favorite breakfasts).
Recipe excerpt from the new book Salad Freak: Recipes to Feed a Healthy Obsession by Jess Damuck, published by Abrams. Text © 2022 by Jess Damuck. Photography by Linda Pugliese. —Jess Damuck
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Matzo Fattoush
Ingredients
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1
lemon
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1 tablespoon
pomegranate molasses
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1/4 cup
(60 milliliters) extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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3
matzo
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1
large egg
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3 tablespoons
store-bought Everything Seasoning or za’atar
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1/2
small red onion
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5
Persian cucumbers, or 1 English cucumber
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2 pints
(565 grams) cherry tomatoes
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1 handful
chopped fresh dill
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1 handful
fresh parsley leaves
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1 handful
fresh mint leaves
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Ground sumac
Directions
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Preheat the oven to 350°F (175°C).
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In a small bowl, whisk together the juice of 1 lemon, 1 tablespoon pomegranate molasses, and ¼ cup (60 milliliters) olive oil and season well with salt and pepper.
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Set 3 matzo on a rimmed baking sheet. Beat 1 egg with a fork until blended. Brush the matzo on both sides with egg and sprinkle 3 tablespoons Everything Seasoning on both sides. Bake, flipping once, until golden on both sides and crispy, about 15 minutes total.
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Thinly slice ½ red onion and 5 Persian or 1 English cucumber. Cut 2 pints (565 g) cherry tomatoes in half.
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Break the matzo into bite-size pieces and put in a large bowl. Add the onion, cucumbers, and tomatoes. Add 1 handful each of dill, parsley, and mint. Pour the dressing into the bowl and toss everything to combine. Sprinkle with sumac and season again with salt and pepper if necessary. Transfer to a serving platter or bowl and sprinkle with a bit of additional sumac.
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