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Galilee Breakfast Salad

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Mediterrane Salads


  • 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


Arrange the cheese on a plate and sprinkle with the garlic, 2 tablespoons of the olive oil, the cumin, thyme, paprika, and/or sumac, the sesame seeds and/or hazelnuts.
Garnish with the roasted pepper, cucumber or carrot and tomatoes, drizzling the vegetables with the remaining 1 tablespoon olive oil.
Serve with wedges of lemon for squeezing, and rustic bread for dipping.
Serves 2 to 4. PER (4th) SERVING: 225 calories, 8 g protein, 7 g carbohydrate, 20 g fat (8 g saturated), 37 mg cholesterol, 480 mg sodium, 1 g fiber.
Excerpt from SF Chronicle 05/06/98 Food Section see ; Busted by HANNEMAN
Recipe by: Marlena Spieler, San Francisco Chronicle (1998)
Posted to MC-Recipe Digest by Kitpath <> on May 07, 1998