Israeli Breakfast Salad

1. 1

   Halve the cucumber lengthwise, score with the tines of a fork, sprinkle with salt and let stand for 30 minutes.

2. 2

   In mixing bowl combine the cheeses with the onion, green pepper, lemon juice and olive oil.

3. 3

   Mix thoroughly and season generously with salt and pepper.

4. 4

   Drain the cucumber and cut into small cubes.

5. 5

   Mix into the cheese mixture.

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.