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Cottage Cheese Salad

Cottage Cheese Salad

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

• 1.2 cucumber, striped with a peeler, sliced into ¼"-thick rounds

• 4 spring onions, white and green parts separated, thinly sliced

• 1½ tsp salt, divided, plus more

• Freshly ground black pepper

• 8 radishes, grated on the large holes of a box grater

• 1 16-oz. container cottage cheese

• 3 Tbsp. distilled white vinegar, divided

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


• Gently toss tomatoes, cucumbers, spring onions, 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.

• 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.

• Spread cottage cheese vinaigrette on a platter. Pour off accumulated liquid from cucumber-tomato mixture. Add 2 Tbsp. oil and remaining 2 Tbsp. vinegar to salad and toss gently to combine.

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

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