Roasted Fingerling Potato Fatoush Salad

Bread salad meets potato salad meets matzah.
By / Photography By Jenelle Bonifield | February 15, 2017

Ingredients

Matzah Croutons:
  • Matzah croutons (see recipe below)
Salad:
  • 4 tablespoons extra-virgin olive oil, divided
  • ½ pound fingerling potatoes, cut in half or quarters
  • Salt and pepper
  • ⅓ cup pitted Kalamata olives, slivered
  • 4 Persian cucumbers, cut into ½-inch-thick half-moons
  • 1 pint heirloom mini tomatoes, cut in half
  • 1 tablespoon chopped parsley
  • 1 head romaine, cut fine
  • 2 hard-boiled eggs, chopped
  • ½ cup crumbled feta cheese (if serving a meat meal, leave out)
  • Juice of 1 lemon
  • 1 tablespoon harissa or hot chili sauce
  • 1 teaspoon ground cumin, toasted

Preparation

Heat the oven to 350°F.

Make the matzah croutons, see recipe below.

Toss the potatoes with 2 tablespoons of the olive oil, salt and pepper. Roast at 350° for 45 minutes, until fully cooked and browned.

Put the potatoes in a large mixing bowl. Add the olives, cucumbers, tomatoes, parsley, romaine, eggs, feta, lemon juice, harissa, the remaining 2 tablespoons of olive oil and the cumin and gently toss together.

Just before serving, add the matzah croutons to the salad, and toss once more.

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Ingredients

Matzah Croutons:
  • Matzah croutons (see recipe below)
Salad:
  • 4 tablespoons extra-virgin olive oil, divided
  • ½ pound fingerling potatoes, cut in half or quarters
  • Salt and pepper
  • ⅓ cup pitted Kalamata olives, slivered
  • 4 Persian cucumbers, cut into ½-inch-thick half-moons
  • 1 pint heirloom mini tomatoes, cut in half
  • 1 tablespoon chopped parsley
  • 1 head romaine, cut fine
  • 2 hard-boiled eggs, chopped
  • ½ cup crumbled feta cheese (if serving a meat meal, leave out)
  • Juice of 1 lemon
  • 1 tablespoon harissa or hot chili sauce
  • 1 teaspoon ground cumin, toasted
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