No-Cook Turkish-Style Breakfast Board with Whipped Feta, Honey Mascarpone and Tomato-Cucumber Salad
No heat needed. Whip feta with yogurt and olive oil, stir honey into mascarpone, and toss a salted tomato-cucumber salad with parsley and mint. Arrange it all on a board with pre-boiled eggs, olives, apricots, pistachios and crusty bread. Total time is about 25 minutes.
This is a slow-morning spread in the style of a Turkish breakfast table. Lots of small bowls, lots of tearing and dipping, and nobody in a hurry. The whipped feta is salty and tangy, the honey mascarpone is soft and sweet, and the tomato salad cuts through both.
Nothing gets cooked at camp. The eggs are boiled at home, and everything else is chopping and stirring. It works well on a rig day when the stove is packed deep, or as a lazy group breakfast with a pot of coffee. It takes a cooler and a few good ingredients, and it feeds six with plenty of bread.
No-Cook Turkish-Style Breakfast Board with Whipped Feta, Honey Mascarpone and Tomato-Cucumber Salad
- Prep
- 25 min
- Serves
- 6
- Difficulty
- Easy
- Heat
- None
- Pack weight
- 7 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Low water
- A few dishes
- Prep ahead
Ingredients
20 ingredients, Crew only
Crew Recipe
This one's for the Crew
20 ingredients · 7 steps · Trail Notes · gear list
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