Ingredients
-
2
-
1/2
-
1/2
-
1/4
-
1
-
1/4
-
1/4
-
-
1
-
-
-
-
-
-
Directions
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), 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, 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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Steps
|
1
Done
|
Halve the Cucumber Lengthwise, Score With the Tines of a Fork, Sprinkle With Salt and Let Stand For 30 Minutes. |
|
2
Done
|
in Mixing Bowl Combine the Cheeses With the Onion, Green Pepper, Lemon Juice and Olive Oil. |
|
3
Done
|
Mix Thoroughly and Season Generously With Salt and Pepper. |
|
4
Done
|
Drain the Cucumber and Cut Into Small Cubes. |
|
5
Done
|
Mix Into the Cheese Mixture. |
|
6
Done
|
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. |
