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Dairy
Easy
30 Minutes
Diets 
Now that seudah shlishit is later in the day, it’s time to introduce new dairy salads to the meal (although, of course, these are good for any time). I always liked the idea of a Cobb salad. Even though they seem old-fashioned and basic, there’s something about fresh, familiar ingredients that is just very feel-good (and you might not even need to go shopping for this one!).
Cobb salads are usually identified by having protein and being a main dish. This one has cheese and eggs, but you can easily swap the cheese for a protein like tuna. Or, if you want to serve it for a meat meal, swap the cheese for grilled chicken strips. Either way it’s fresh and really good. And—except for the eggs, which you likely prepared anyway—there’s no need to make anything ahead and it’s easily adaptable to the items you have in your fridge!
8 ounces Romaine lettuce
English cucumber, finely diced
16 cherry tomatoes, halved
1/4 cup Gefen Sliced Green Olives
1/4 red onion, finely diced
2 hard-boiled eggs, quartered
1 avocado, sliced
2 ounces Ta’amti Feta Cheese, crumbled or shredded
1/4 cup fresh parsley leaves, cleaned
3 tablespoons Gefen Olive Oil
3 tablespoons Tuscanini Red Wine Vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/2 teaspoon salt
Place lettuce in a large salad bowl. Arrange remaining ingredients on top.
In a small bowl, whisk together dressing ingredients. Toss with salad and enjoy.
Photo by Mirele Schapira
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