Farmer's Salad

It's hard to even call this a recipe, but it's something I've been eating for years ever since I had a version of it at a friend's house when I was around 13. Ironically, she doesn't remember ever having or eating said salad but I never forgot it. Farmer Cheese (which is one of my absolute favorite dairy products), mixed with all sorts of finely diced veggies and a couple of other things, spread on amazing sour dough bread (that the hubby makes) and drizzled with top quality olive oil. Sprinkle a little Israeli Zaatar on and you've just put it over the top. It's exactly how I love to eat in the summer, fresh, light, herby, and delicious. It's kind of like an upscale veggie cream cheese in a way, but heartier and more filling. You can change up the veggies you add into the mix but these are the constants for me. I always double the amount and keep it in the fridge to have with crackers for a mid day snack. It makes a great addition to Seuda Shlishit or any brunch and it gets better as it sits in the fridge just taste it for re-seasoning first. Enjoy!

1 cup Farmer's cheese (use the salted kind) (in Israel you can use Tuv taam or Tuborg cheese, I prefer Tuborg because it is less wet)
2 Tablespoons sour cream
3 Tablespoons Persian cucumber, cut in half, de-seeded and very finely diced (about 1 small cucumber)
2 Tablespoons finely diced red radish
3 scallions, sliced thin
2 Tablespoons finely diced tomato (remove seeds first)
1 1/2 tablespoons chopped fresh basil ( you can also do parsley)
1 tsp finely diced jalapeno (optional)
salt, pepper, and granulated garlic powder to taste
Olive oil, for serving
Zaatar, for serving

(other vegetable add in options: diced peppers, shallots, shredded carrot)

Mix the Farmer's cheese and the sour cream until incorporated. Add in the all the vegetables and herbs and season with salt, a nice amount of pepper, and garlic. Spread on bread and drizzle with olive oil.