Description
A quick and refreshing Cottage Cheese Salad featuring crisp cucumbers, juicy cherry tomatoes, and tangy red onions, combined with creamy cottage cheese and a light vinaigrette. Perfect as a healthy snack or light meal, garnished with fresh herbs and seasoned with cracked pepper and flaky sea salt.
Ingredients
Vegetables
- ¾ cup cucumber, chopped
- ¾ cup cherry tomatoes, halved
- 2 tablespoons red onion, finely chopped
Dressing & Dressing Enhancers
- ½ – 1 tablespoon white wine vinegar
- Drizzle of extra virgin olive oil
Main Ingredient
- 1 cup cottage cheese (Good Culture 2% recommended)
Seasonings & Garnish
- Cracked black pepper, to taste
- Flaky sea salt, to taste
- Fresh herbs (dill or parsley), for serving
Instructions
- Combine veggies: In a medium bowl, add the chopped cucumbers, halved cherry tomatoes, and finely chopped red onion. Sprinkle with a small amount of flaky sea salt and cracked black pepper, then toss gently to mix and help the flavors meld.
- Prepare cottage cheese base: In a shallow bowl, stir together the cottage cheese and white wine vinegar until well combined. This mixture provides a creamy and tangy base for the salad.
- Assemble the salad: Using a slotted spoon, scoop the tossed vegetables onto the cottage cheese base, allowing excess liquid to drain back into the veggie bowl to prevent sogginess.
- Toss and season: Gently toss the vegetables with the cottage cheese to blend flavors without breaking up the cheese too much. Drizzle extra virgin olive oil over the top.
- Garnish and serve: Finish with a scattering of fresh herbs like dill or parsley. Add additional cracked black pepper and flaky sea salt to taste. Serve immediately on its own or accompanied by pita chips or crusty bread.
Notes
- Use good-quality cottage cheese with 2% fat for creaminess without excess calories.
- Adjust the amount of white wine vinegar to suit your taste for acidity.
- Fresh herbs are optional but highly recommended for added flavor and freshness.
- This salad is best served fresh but can be refrigerated for up to a day; avoid adding olive oil until just before serving to maintain freshness.
- Pair with pita chips or rustic bread for a more substantial snack or light meal.
