Prep 5 mins
Cook 30 mins
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)
- 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.
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!
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!