Israeli Breakfast Salad
"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)"
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4-6
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 of fresh mint (garnish)
directions
- 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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Reviews
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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. -
I made this to take part in Mirj's Jewish mother cook-a-thon. I didn't eat it for breakfast, but for lunch instead. The feta cheese gave this a nice tang, and the cottage cheese made the dish very creamy in texture. I imagine this would work with yogurt as well. Very easy to make. Thanks for sharing a little bit of Israel with me!
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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! -
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! -
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!
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Tweaks
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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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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!
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This salad was excellent and very refreshing! I had it for lunch. I use a red pepper instead of a green pepper otherwise didn't change a thing! Thanks for a great recipe!
RECIPE SUBMITTED BY
Miraklegirl
Toronto, Ontario
I am 28 years old and work as a lawyer for a national organization. I live with my husband David in the beautiful city of Ottawa.
