Serves 6
30 min
For the Love of Cottage Cheese Salad
Recipe GLPR6b1ebc98d1b7b4
A fresh, tangy salad featuring bright tomatoes and crisp cucumbers tossed with a creamy cottage cheese and radish vinaigrette. This Eastern European-inspired dish combines tender vegetables with a rich, savory dressing for a light yet satisfying salad.
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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 to taste
Freshly ground black pepper to taste
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
Directions
In a medium bowl, combine the halved or quartered tomatoes, sliced cucumbers, sliced scallion whites, 1 tsp. of the salt, and several grinds of black pepper. Toss gently but thoroughly to combine all the vegetables evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and vegetables to release their juices.
While the tomato mixture chills, place the grated radishes in a separate medium bowl and sprinkle with the remaining ½ tsp. salt. Use your hands to toss and squeeze the radishes firmly until they release their liquid and become quite juicy. Add the cottage cheese and 1 Tbsp. of the vinegar to the radish mixture and stir gently to combine. Taste and add more salt as needed. Cover and refrigerate until ready to serve.
When ready to assemble, spread the radish-cottage cheese mixture evenly across a serving platter or individual plates as the base. Carefully pour off and discard the accumulated liquid from the tomato and cucumber mixture, or reserve it separately if desired. Add the olive oil and remaining 2 Tbsp. vinegar to the tomato-cucumber salad and toss very gently to combine without breaking down the vegetables.
Spoon the dressed tomato-cucumber salad over the cottage cheese vinaigrette on the platter. Drizzle the top with a bit more olive oil if desired, then garnish generously with the reserved sliced scallion greens and a few grinds of fresh black pepper. Serve immediately.
