Israeli Salad with Egg and Feta Cheese
By: Robin Donovan and Juliana Gallin, authors of The Lazy Gourmet: Magnificent Meals Made Easy
2 large cucumbers, peeled (optional), seeded, and finely diced
¾ pound tomatoes, finely diced
2 hard-boiled eggs, chopped
4 ounces crumbled feta cheese (about 1 cup)
2 tablespoons lemon juice
2 tablespoons olive oil
½ teaspoon freshly ground black pepper
optional chopped fresh herb, to taste (e.g., parsley, basil, cilantro, mint, dill)
Directions:
In a medium serving bowl, mix cucumbers, tomatoes, eggs, feta, lemon juice, olive oil, and pepper. Toss lightly to combine. Mix in fresh herb, if using. Taste and adjust flavors as needed.
Serves 2 – 4.
Robin Donovan and Juliana Gallin are the authors of The Lazy Gourmet: Magnificent Meals Made Easy —a hip, fun, and practical guide to cooking strikingly sophisticated, yet surprisingly simple dishes. With more than 125 delightfully easy recipes, the book proves that anyone—even those short on time, patience, skill, or experience—can cook impressive meals with minimal effort. You can visit the authors’ blog at www.TwoLazyGourmets.com, like them on Facebook, and follow them on Twitter
Tags: cheese, Eggs, Fall meals, Salad, two lazy gourmets
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