Ingredients
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3 matzo sheets
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1/2 cup olive oil, divided
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2 tbsp plus 2 tsp za'atar seasoning or dried thyme, divided
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1 (12 oz) pkg mini cucumbers
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1 pint grape tomatoes
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1/2 small red onion
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6 radishes, trimmed
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2 romaine hearts
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1 small clove garlic
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1 lemon
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2 tsp honey
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1/2 cup chopped fresh parsley
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1/4 cup chopped fresh mint
Steps
1
Preheat oven to 350°F. Arrange the matzo on a parchment-lined baking sheet, breaking in half to fit if needed. In a small bowl, whisk together ¼ cup oil, 2 tbsp za’atar, salt, and pepper. Brush both sides of matzo with za’atar mixture. Bake 7–9 min., until golden brown and crisp, flipping halfway through. Let cool completely.
2
Meanwhile, slice the cucumbers and halve the grape tomatoes. Thinly slice the red onion and radishes. Slice the romaine lettuce.
3
Into a large bowl, grate the garlic. Grate ½ tsp zest from the lemon and squeeze 3 tbsp juice into bowl. Add the honey, remaining ¼ cup oil, and remaining 2 tsp za’atar and whisk to combine. Season with salt and pepper. Add cucumbers, tomatoes, red onion, radishes, lettuce, parsley, and mint to bowl. Toss to fully coat. Just before serving, break za’atar matzo into bite-size pieces and use to top salad.
