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)
Steps
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.
Ingredients
cucumbers, cottage cheese, feta cheese, onion, green pepper, lemon juice, olive oil, salt and black pepper, of fresh mint