Cottage Cheese Salad Recipe
Cottage Cheese Salad is a fresh, creamy and protein-packed dish made with cottage cheese, crisp cucumber, juicy cherry tomatoes, red onion and fresh herbs. Finished with white wine vinegar, olive oil, salt and black pepper, this colourful salad is quick, nutritious and perfect for a light lunch, healthy side or easy snack.
Equipment
- 1 Large Mixing Bowl
- 1 Large Spoon –
- 1 Sharp Knife
- 1 Chopping Board
- 1 Slotted Spoon
- 1 Serving Bowl -
- 1 Serving Spoon:
Ingredients
- 6 cups cottage cheese
- 4½ cups chopped cucumber
- 4½ cups cherry tomatoes - halved
- 12 tablespoons finely chopped red onion
- 3 –6 tablespoons white wine vinegar
- Extra virgin olive oil - for drizzling
- Fresh dill or parsley
- Flaky sea salt - to taste
- Freshly cracked black pepper - to taste
Instructions
Step 1: Prepare The Vegetables
- Wash the cucumber and tomatoes thoroughly.
- Halve the cherry tomatoes.
- Chop the cucumber into small bite-sized pieces.
- Finely chop the red onion.
- Add the vegetables to a large mixing bowl.
Step 2: Season The Vegetables
- Lightly season the vegetables with flaky sea salt and freshly cracked black pepper.
- Toss gently to distribute the seasoning without bruising the tomatoes.
Step 3: Prepare The Cottage Cheese Base
- Spoon the cottage cheese into a large shallow bowl.
- Add 3 tablespoons of white wine vinegar and stir gently.
- Taste and add more vinegar gradually if you prefer a sharper flavour.
Step 4: Drain The Vegetables
- Use a slotted spoon to lift the seasoned cucumber, tomatoes, and onion from the mixing bowl.
- Allow excess liquid to drain before adding the vegetables to the cottage cheese.
Step 5: Combine Everything
- Gently fold the vegetables through the cottage cheese.
- Avoid vigorous stirring to keep the cucumber and tomato pieces intact.
Step 6: Finish With Olive Oil
- Drizzle a little extra virgin olive oil over the salad.
- Allow the oil to balance the acidity and add richness.
Step 7: Add Fresh Herbs
- Scatter chopped dill, parsley, or a mixture of both over the salad.
- Finish with a little freshly cracked black pepper and flaky sea salt if needed.
Step 8: Serve
- Spoon the finished Cottage Cheese Salad into individual bowls or a serving dish.
- Serve immediately on its own or alongside bread, pita-style crisps, grilled fish, or chicken.
Notes
- 🥣 Choose Good-Quality Cottage Cheese: Use fresh cottage cheese for a creamy texture and rich flavour. A 2% variety works particularly well.
- 🥒 Keep the Vegetables Crisp: Use fresh, firm cucumber and ripe cherry tomatoes for the best crunch, colour, and flavour.
- 💧 Drain Excess Liquid: Drain the chopped vegetables before combining them with the cottage cheese to prevent the salad from becoming watery.
- 🍾 Balance the Tang: Add the white wine vinegar gradually, tasting as you go, so you can achieve the perfect level of acidity.
- 🌿 Use Fresh Herbs: Fresh dill or parsley adds a bright, fragrant finish that complements the creamy cottage cheese beautifully.
- 🧂 Season Carefully: Cottage cheese can already contain salt, so taste the salad before adding extra sea salt.
- 🥄 Fold Gently: Carefully fold the vegetables into the cottage cheese to keep the tomatoes and cucumber intact and preserve the salad’s lovely texture.
- 🧊 Serve Fresh: This Cottage Cheese Salad is best enjoyed shortly after preparation while the vegetables are still crisp and vibrant.