Ingredients
Vegetables
- ¾ cup cucumber, chopped
- ¾ cup cherry tomatoes, halved
- 2 Tablespoons red onion, finely chopped
Dressing & Toppings
- 1 cup cottage cheese (Good Culture 2% recommended)
- ½ – 1 Tablespoon white vinegar
- Drizzle of extra virgin olive oil
- Fresh herbs (dill or parsley), for serving
- Cracked black pepper, to taste
- Flaky sea salt, to taste
Instructions
- Prepare the vegetables: In a medium bowl, combine chopped cucumbers, halved cherry tomatoes, and finely chopped red onion. Sprinkle with a pinch of flaky sea salt and a generous crack of black pepper, then toss gently to combine and let the flavors meld.
- Mix cottage cheese base: In a shallow bowl, add the cottage cheese and stir in white vinegar (adjust amount between ½ to 1 tablespoon according to taste) until well combined. The vinegar adds a tangy brightness to the creamy cheese.
- Combine vegetables and cheese: Using a slotted spoon, scoop the vegetable mixture on top of the cottage cheese to allow excess liquid from the veggies to drain off, preventing the salad from becoming watery.
- Toss and garnish: Gently toss the cottage cheese and vegetable mixture together to coat everything evenly. Top with fresh dill or parsley, drizzle with extra virgin olive oil, and finish with extra cracked black pepper and flaky sea salt to taste.
- Serve: Enjoy this salad on its own as a light, protein-rich meal or serve it alongside pita chips or fresh bread for a satisfying snack or side dish.
Notes
- Use fresh, high-quality cottage cheese for the best flavor and texture.
- Adjust the amount of vinegar according to your preferred tanginess.
- Fresh herbs like dill or parsley add a fragrant note—feel free to experiment with other herbs like chives or basil.
- This salad is best eaten fresh but can be stored in the refrigerator for up to 1 day.
- Serve chilled for a refreshing experience.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
