ISRAELI SALAD

An Israeli Breakfast is the best way to start your day. I like to imagine I’m strolling down Dizengoff popping into a cafe then off to the beach in Tel Aviv. To recreate this at home you’ll need eggs, labneh, a cucumber and tomato salad, bread, Za’atar, cheese, hummus and olives. I simplified this morning with what I had on hand. I toasted up a slice of gluten-free bread added labneh on top, a cucumber salad, Za’atar, a drizzle of extra virgin olive oil and soft boiled eggs. It’s so good. Let’s make it!

INGREDIENTS FOR THE ISRAELI SALAD:

• Cherry Tomatoes

• Persian Cucumbers

• 1/2 Lemon

• Extra Virgin Olive Oil

• Diamond Crystal Kosther Salt

ADDITIONAL ITEMS

• Za’atar

• Labneh

• Gluten-Free Toast

• Eggs

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HOW TO MAKE IT:

1. Dice the cucumbers and tomatoes and put in a bowl

2. Add the juice of half a lemon, salt and evoo

3. Mix and let sit for at least 15mins

4. Serve with eggs, labneh and toast

5. I like to sprinkle Za’atar on top!

LET’S EAT IT: I ADD ISRAELI SALAD TO EVERYTHING, BUT LOVE IT THE MOST WITH BREAKFAST.