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Recipes

For the Love of Cottage Cheese Salad

By Amiel Stanek

4.5

(27)

Cottage cheese salad with tomatoes and cucumbers
Photo by Chelsie Craig, food styling by Pearl Jones

If the idea of cottage cheese in a summer tomato salad sounds weird to you, try to think of it like a caprese that just got back from a little Eastern European vacation. While plating the dressed veggies on top of the vinaigrette makes for a more elegant presentation, this salad is just as delicious (though possibly a little less photogenic) when all of the elements are tossed together and allowed to marinate. Serve with grilled kielbasa and wedges of cold ripe watermelon for dessert.

Recipe information

  • Yield

    6 servings

Ingredients

1

lb. cherry or other mixed small tomatoes, halved or quartered if large

3

small kirby or Persian cucumbers (about 10 oz. total), striped with a peeler, sliced into ¼"-thick rounds

4

scallions, white and green parts separated, thinly sliced

1½

tsp. kosher salt, divided, plus more

Freshly ground black pepper

½

bunch radishes (about 8 small; 5 oz. total), grated on the large holes of a box grater

1

16-oz. container cottage cheese, preferably large curd, 4% milk fat or higher

3

Tbsp. distilled white vinegar, divided

2

Tbsp. extra-virgin olive oil, plus more for drizzling

Need to make a substitution?

Preparation

  1. Step 1

    Gently—but thoroughly—toss tomatoes, cucumbers, scallion whites, 1 tsp. salt, and 4–5 good turns of pepper in a medium bowl to combine. Chill until ready to use, at least 30 minutes.

    Step 2

    Meanwhile, season radishes with ½ tsp. salt in a medium bowl, then toss with your hands to combine, squeezing the radishes until they get good and juicy. Add cottage cheese and 1 Tbsp. vinegar and stir to combine; season to taste with salt. Chill until ready to use.

    Step 3

    Spread cottage cheese vinaigrette on a platter. Pour off accumulated liquid from cucumber-tomato mixture. (Reserve the liquid if you like; it’s great over ice with or without a shot of vodka.) Add 2 Tbsp. oil and remaining 2 Tbsp. vinegar to salad and toss gently to combine.

    Step 4

    Spoon salad over vinaigrette, drizzle with oil, and garnish with scallion greens and a few turns of pepper.

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