Lemon-Sumac Vinaigrette
- 1 cup delicious olive oil
- Juice and zest of 2-4 lemons (¼ cup juice)
- 2 tablespoons sumac, plus more for garnish
- Lots of sea salt
Salad
- 2 cups Persian cucumbers, sliced half-inch thick, on the bias
- 1 bunch scallions, thinly sliced on the bias (about 1 cup)
- 2 cups torn parsley (keep the leaves large)
- ½ cup pitted kalamata olives
- ½ cup roasted tomatoes
- ½ cup cherry tomatoes (only include if it’s tomato season; if not, sub more roasted tomatoes!)
- 1 cup sheep’s milk manouri, broken into large hunks
Turkish-ish Breakfast Salad
Makes 6-8 Servings
If we were preachers, we’d give a Salad for Breakfast sermon (oh wait, we kind of already did). We’re passionate about starting our days savory-style, and this Turkish-ish recipe is no exception.
We’ve given this salad -ish status because it’s not technically Turkish; it’s an Israeli/Californian/Turkish hybrid, and it’s a serious crowd-pleaser. Turns out people don’t even know they want vegetables for breakfast until they eat them. Then they get a wild look in their eyes and you know you’ve created a fresh-and-savory-breakfast monster.
Note: Manouri is a Greek cheese made from cows and sheep; we prefer the sheep’s milk variety here for its sharpness. The recipe below serves 6-8 and can be easily scaled up or down depending how many people are feasting.
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Instructions
Make your vinaigrette by combining all of the ingredients in a jar and shaking it like you mean it. Give it a taste. It should be super lemony with a nice creamy balance from the oil. Adjust per your taste with more lemon juice/olive oil.
Place the cucumbers, scallions, parsley, and olives in a mixing bowl, toss with a healthy amount of dressing, and mix well with your hands. Season with sea salt.
To serve, plate the salad on a platter. Stud the salad with the roasted (and fresh, if using) tomatoes and hunks of manouri cheese. Drizzle more dressing on top, scatter with sumac and sea salt, and serve.
