Shop Restaurant
  • Recipes
  • Videos
  • Journal
  • Restaurant
  • Shop
  • About
  • Newsletter
  • Pinterest
  • Twitter
  • Facebook
Shop Restaurant

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.

Share


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

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.

 


Related Recipes


Our Favorite Romesco

Read More →

Turmeric Ginger Black Pepper Latte

Read More →

Tortilla Española

Read More →

Stay in the loop

Please enter a valid email address
This email address is already subscribed

You’re signed up, look for a confirmation email shortly.


© Botanica© 2023

  • Instagram
  • Twitter
  • Facebook

1620 SILVER LAKE BOULEVARD, LOS ANGELES, CALIFORNIA

1620 SILVER LAKE BOULEVARD, LOS ANGELES, CALIFORNIA