Ingredients:
1 lemon
1 tablespoonpomegranate molasses
1/4 cup(60 milliliters) extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 matzo
1 large egg
3 tablespoonsstore-bought Everything Seasoning or za’atar
1/2 small red onion
5 Persian cucumbers, or 1 English cucumber
2 pints(565 grams) cherry tomatoes
1 handfulchopped fresh dill
1 handfulfresh parsley leaves
1 handfulfresh mint leaves
Ground sumac
Directions:
Preheat the oven to 350°F (175°C).
In a small bowl, whisk together the juice of 1 lemon, 1 tablespoon pomegranate molasses, and ¼ cup (60 milliliters) olive oil and season well with salt and pepper.
Set 3 matzo on a rimmed baking sheet. Beat 1 egg with a fork until blended. Brush the matzo on both sides with egg and sprinkle 3 tablespoons Everything Seasoning on both sides. Bake, flipping once, until golden on both sides and crispy, about 15 minutes total.
Thinly slice ½ red onion and 5 Persian or 1 English cucumber. Cut 2 pints (565 g) cherry tomatoes in half.
Break the matzo into bite-size pieces and put in a large bowl. Add the onion, cucumbers, and tomatoes. Add 1 handful each of dill, parsley, and mint. Pour the dressing into the bowl and toss everything to combine. Sprinkle with sumac and season again with salt and pepper if necessary. Transfer to a serving platter or bowl and sprinkle with a bit of additional sumac.