Israeli Breakfast Salad - cooking recipe

Ingredients

2 medium cucumbers, peeled
1/2 cup cottage cheese
1/2 cup crumbled feta cheese
1/4 cup onion, grated and drained
1 green pepper, seeded and chopped finely
1/4 cup lemon juice
1/4 cup olive oil
salt and black pepper
1 sprig of fresh mint (garnish)

Preparation

Halve the cucumber lengthwise, score with the tines of a fork, sprinkle with salt and let stand for 30 minutes.
In mixing bowl combine the cheeses with the onion, green pepper, lemon juice and olive oil.
Mix thoroughly and season generously with salt and pepper.
Drain the cucumber and cut into small cubes.
Mix into the cheese mixture.
Transfer to a shallow serving bowl and garnish with the mint sprigs and let stand in a cool place for 1/2 hour before serving.