Israeli Breakfast Salad Recipe #60284
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)
by Miraklegirl
35 min | 5 min prep
SERVES 4 -6
- 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)
- Halve the cucumber lengthwise, score with the tines of a fork, sprinkle with salt and let stand for 30 minutes.
- In mixing bowl combine the cheeses with the onion, green pepper, lemon juice and olive oil.
- Mix thoroughly and season generously with salt and pepper.
- Drain the cucumber and cut into small cubes.
- Mix into the cheese mixture.
- 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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5 stars