Name: Mediterranean Fatoush Salad
Yield: 4 servings
Ingredients: 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

Servings: 4 persons

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

1
Prepare the
2
.
3
Slice the cucumbers in half lengthwise. With a spoon, scoop out and discard the pulp. Chop into 1/2-inch pieces. Place into a large salad bowl.
4
Thinly slice the endive and place into the bowl. Lay the mint leaves in a pile and tear them; they will bruise if you cut them with a knife. Add to the bowl. Toss in the parsley, tomatoes, and arugula. Mix in the lemon juice, olive oil, and garlic. Season with salt and pepper, tossing to combine. Allow to marinate for a few minutes.
5
Stand 2 matzo chips in each salad.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Mediterranean Fatoush Salad

How did you like this recipe?