Israeli vegetable salad: It’s all a matter of chopping the veggies into little cubes, adding FRESHLY squeezed lemon juice, extra virgin olive oil and if you’d like – you can add Tahini sauce and the wonderful Za’atar spice. In this case I served it with grated 5% fat Israeli salted cheese which we call “Bulgarian cheese” because it was originally brought to Israel from Balkan countries, mainly Bulgaria.
This salted cheese is a type of brine cheese popular in former Yugoslavia countries, Bulgaria, Romania and Greece (just like Fetta cheese). Unlike Fetta cheese, it’s usually made of cow milk and I actually prefer cheeses made of sheep or goat milk but since you can easily find low-fat Bulgarian cheese in Israel, as opposed to the high-fat content in Fetta cheese, I often use it instead (although these days the cheese industry in Israel produces low fat cheeses made of goat milk as well).
It is slightly crumbly, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads and in baking.
Cucumbers – diced
tomatoes – diced
onion or green onions – finely chopped
carrot – grated coarsely
red bell pepper – diced
This time I added avocado – diced
Freshly squeezed lemon juice
Extra virgin olive oil
Optional: Avocado cut into small cubes and/or chopped green olives
optional: serve with tahini sauce or grated Feta cheese