Italian Matza Salad
100 ml extra virgin olive oil
2 Tablespoons red whine vinegar
3-4 gloves garlic, peeled and finely chopped
1 tablespoon sugar
salt and pepper to taste
20 tea matzas, crumbled
1 & 1/2 lb cherry tomatoes, cut in half
1/2 (150 gram) cup black olives, pitted
200 gram/ 1 cup feta or mozarella cheese, cut in to cubes
large bunch of fresh basil (I used parsley)
To serve: lettuce, thinly sliced.
Put olive oil, vinegar, garlic, sugar, salt and plenty of pepper in your serving bowl. Add the crumbled matzas and mix. Add the remaining ingredients. Toss to combine well, taking care not to break up the feta or mozarella cheese.
Let salad stand at room temperature for a minimum of 15 minutes or overnight in a fridge to allow the matza pieces to soak up some of the dressing.
To serve the stylish way: Serve with a lettuce on a bottom.
The recipe comes from Denise Phillips "The Gourmet Jewish Cookbook".