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Cottage cheese salad with title reading Cottage Cheese Cucumber Tomato Salad Recipe
Good Fork Daily Editorial Kitchen

Cottage Cheese Cucumber Tomato Salad Recipe

5 from 1 vote
A fresh no-cook cottage cheese salad with crisp cucumber, cherry tomatoes, red onion, herbs, lemon and olive oil.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean-Inspired
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups whole-milk or 2% cottage cheese
  • 1 medium English cucumber diced
  • 1 pint cherry tomatoes halved or quartered
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill or basil
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • kosher salt to taste

Equipment

  • Cutting board
  • Chef's knife
  • Medium mixing bowl
  • Flexible spatula
  • Fine-mesh strainer, optional

Method
 

  1. Rinse cucumber, tomatoes and herbs under running water, then dry them thoroughly so surface water does not enter the salad.
  2. Dice cucumber into 1/2-inch pieces, halve or quarter tomatoes and finely chop red onion and herbs.
  3. Toss cucumber, tomatoes, onion and herbs with olive oil, lemon juice, oregano and black pepper. Do not add salt yet.
  4. Add cottage cheese and fold gently with a flexible spatula until evenly distributed, keeping the curds distinct.
  5. Add salt a pinch at a time only if needed. Adjust with lemon or olive oil and serve immediately or chill no more than 15 minutes.

Notes

  • Dry washed produce thoroughly.
  • Seed a standard cucumber before dicing.
  • Add salt only after cottage cheese is folded in.
  • For meal prep, store vegetables and cottage cheese separately.
  • This recipe was developed through culinary research and editorial review.