Cookery

from The Jewish Weekly Issue 231 - Pesach Edition

Opinion

Another delicious recipe from Denise Phillips

For more recipes and inspiration visit my website: www.jewishcookery.com

You never have too many salad recipes especially over Pesach when variety is what you are looking for. This salad is quick and easy to prepare and ideal to use up excess matzo if by the end of the 8 days you still have abundance.

Use a variety of tomatoes to get the best flavours for this crunchy Italian salad. It is a twist on the Tuscan bread recipe of Panzanella but here I am using broken pieces of matzo tossed in chopped garlic and extra virgin olive oil. It makes a delicious accompaniment to fish and is perfect to make for a Shabbat or Yom Tov.

Preparation Time: 10 minutes Cooking Time: 0 minutes! Serves: 6

Ingredients 600g cherry tomatoes, red, yellow, plum, organic, on the vine – a mixture 20 tea matzo or 8 large square matzo crackers– crumbled 50ml extra virgin olive oil Large bunch of fresh basil 1 tablespoon white wine vinegar 4 – 5 cloves garlic – peeled and finely chopped 150g black olives –pitted Salt and freshly ground black pepper Method 1) Put the olive oil, vinegar, garlic, salt and plenty of fresh ground black pepper into your serving bowl. 2) Add the crumbled matzo and mix. 3) Add all the remaining ingredients. 4) Toss to combine well. 5) Let the salad stand at room temperature for a minimum of 15 minutes or overnight to allow the matzo to soak up some of the dressing.

To serve the stylish way: Serve with a green salad that includes rocket, or baby spinach.