Galilee Breakfast Salad
| Yield: | 4 Servings |
| Categories: | Salads, Mediterranean |
| 6 | oz | Fresh goat or sheep cheese; (Montrachet; Lezay; feta; Brinza; etc) cut into bite-size pieces |
| 2 | Garlic cloves; finely chopped | |
| 3 | tb | Extra virgin olive oil; or as desired |
| 1 | pn | Cumin |
| 1 | pn | Thyme |
| 1 | pn | Paprika; and/or |
| 1 | pn | Sumac |
| 1/2 | ts | Toasted sesame seeds; lightly crushed |
| 1 | tb | Hazelnuts; lightly toasted and coarsely crushed, optional |
| 1/2 | Green pepper; roasted | |
| 1/2 | Cucumber or carrot; cut into bite-size chunks | |
| 2 | Tomatoes; cut into wedges | |
| Lemon wedges | ||
| Rustic bread |
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