Italian matzo salad

Serves: 6

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Total Time: 10

Prep Time: 10

• 600 gram(s) cherry tomatoes, red, yellow, plum, organic, on the vine - a mixture
• 20  tea matzo or 20 matzo crackers - crumbled
• 150 ml extra virgin olive oil
• 1 large bunch of fresh basil
• 2 tablespoon(s) red wine vinegar
• 4  - 5 cloves garlic - peeled and finely chopped
• 150 gram(s) black olives -pitted
• 200 gram(s) feta or mozzarella cheese - cut into cubes
• 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. Add the crumbled matzo and mix. Add all the remaining ingredients. Toss to combine well, taking care not to break up the feta cheese. 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. Serve with a green salad that includes rocket, or baby spinach.

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