If we were preachers; we'd give a Salad for Breakfast sermon (oh wait; we kind of already did). We're passionate about starting our days savory-style; and this Turkish-ish recipe is no exception.We've given this salad -ish status because it's not technically Turkish; it's an Israeli/Californian/Turkish hybrid; and it's a serious crowd-pleaser. Turns out people don't even know they want vegetables for breakfast until they eat them. Then they get a wild look in their eyes and you know you've created a fresh-and-savory-breakfast monster.Note: Manouri is a Greek cheese made from cows and sheep; we prefer the sheep's milk variety here for its sharpness. The recipe below serves 6-8 and can be easily scaled up or down depending how many people are feasting.

• 1 cup delicious olive oil
• Juice and zest of 2-4 lemons (¼ cup juice)
• 2 tablespoons sumac, plus more for garnish
• Lots of sea salt

• 2 cups Persian cucumbers, sliced half-inch thick, on the bias
• 1 bunch scallions, thinly sliced on the bias (about 1 cup)
• 2 cups torn parsley (keep the leaves large)
• ½ cup pitted kalamata olives
• ½ cup roasted tomatoes
• ½ cup cherry tomatoes (only include if it’s tomato season; if not, sub more roasted tomatoes!)
• 1 cup sheep's milk manouri, broken into large hunks

Make your vinaigrette by combining all of the ingredients in a jar and shaking it like you mean it. Give it a taste. It should be super lemony with a nice creamy balance from the oil. Adjust per your taste with more lemon juice/olive oil.Place the cucumbers; scallions; parsley; and olives in a mixing bowl; toss with a healthy amount of dressing; and mix well with your hands. Season with sea salt.To serve; plate the salad on a platter. Stud the salad with the roasted (and fresh; if using) tomatoes and hunks of manouri cheese. Drizzle more dressing on top; scatter with sumac and sea salt; and serve.