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Nutrition Facts
Serving Size 1 (265g) Recipe makes 4 servings The following items or measurements are not included below: 1 sprig fresh mint
Calories 232
Calories from Fat 170		(73%)
Amount Per Serving		%DV
	Total Fat 18.9g	29%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 11.1g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 320mg		13%
Potassium 340mg		9%
Total Carbohydrate 10.6g		3%
	Dietary Fiber 1.5g	5%
	Sugars 4.9g
Protein 7.3g		14%
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Breakfast In Bed

scancan

Israeli Breakfast Salad

Recipe #60284 | 35 min | 5 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Miraklegirl
Apr 18, 2003

Breakfast was my favorite meal (by far) when in Israel. Salads and vegetables in general are very common for breakfast. This mixed cheese salad was a favorite and leaves lots of room for variations. Enjoy! (Cook time is just rest time)

SERVES 4 -6 (change servings and units)

Ingredients

2 medium cucumbers, peeled
1/2 cup cottage cheese
1/2 cup crumbled feta cheese
1/4 cup onion, grated and drained
1 green pepper, seeded and chopped finely
1/4 cup lemon juice
1/4 cup olive oil
salt and black pepper
1 sprig fresh mint (garnish)

Directions

1
Halve the cucumber lengthwise, score with the tines of a fork, sprinkle with salt and let stand for 30 minutes.
2
In mixing bowl combine the cheeses with the onion, green pepper, lemon juice and olive oil.
3
Mix thoroughly and season generously with salt and pepper.
4
Drain the cucumber and cut into small cubes.
5
Mix into the cheese mixture.
6
Transfer to a shallow serving bowl and garnish with the mint sprigs and let stand in a cool place for 1/2 hour before serving.

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Featured Reviews for This Recipe

From: Glori-B

On Aug 28, 2009

This salad is wonderful!! Bright, fresh flavors, easy-breezy prep, just a delight all the way around. I doubled the recipe for our group and one change I might make next time (and there will be a next time!!) is to not double up on the lemon juice and olive oil when doubling the recipe. It makes it just a tad soupy. But, the flavors were awesome!! One person remarked during dinner how "refreshing" the salad was. And totally yummy, too! Thanks Miraklegirl!

0 people found this review helpful

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From: Michelle S.

On Jun 10, 2009

Add me to the accolades!! This is great! I halved the recipe. I did not want it soupy at all, so I just used a drizzle of olive oil, and instead of lemon juice, I used lemon pepper and some diced spanish olives to it. I also used a seasoned feta..with sun dried tomatoes and basil. I topped it all with a sprinkling of dill. I found myself disappointed in the fact that I only made half!!! I will make this over and over again. It's that good!

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From: Kozmic Blues

On Jul 28, 2003

This was delicious. Very refreshing and simple to make. It reminded me of a cucumber yogurt soup that I like to get in Indian restaurants. The lemon juice gives the cheeses that yogurty sort of tang. I know I will make this again too.

3 people found this review helpful

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From: Vye367

On Apr 14, 2008

I've made this countless times and I've started to switch it around — i used yogurt instead of cottage cheese, omitted the oil or green pepper, etc. It's still wonderful no matter what I do to it. Yum!

2 people found this review helpful

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