Total Time
35mins
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)

Ingredients Nutrition

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.
Most Helpful

5 5

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.

5 5

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!

5 5

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!