Tomato, Cucumber and Cottage Cheese Salad

Some recipes are so simple, they’re more like reminders of a delicious idea you’ll want to make again and again. ABK’s Tomato, Cucumber and Cottage Cheese Salad is exactly that. With three ingredients and five minutes of prep, you can enjoy this fresh, satisfying salad today. 

How Healthy is This Salad?

Tomatoes are sunshine in every bite – rich in antioxidants and great for your skin. Cottage cheese adds a creamy tang plus a boost of protein and calcium. Cucumbers give a satisfying crunch and freshness along with being low in calories and naturally hydrating. A sprinkle of pepper enhances the flavors. That’s it – simple, healthy, delicious.  

Ideas to Jazz up Tomato, Cucumber and Cottage Cheese Salad 

1. Drizzle with balsamic reduction
2. Sprinkle on Everything But the Bagel or your favorite Trader Joe’s spice blend
3. Add smoked paprika, dill, or Italian seasoning
4. Top with chopped fresh basil

Is this Recipe Versatile?

Tomato, Cucumber and Cottage Cheese Salad is perfect as is, but it looks even fancier on a bed of lettuce. Try it on a slice of toast – you won’t be disappointed. It’s all you need for a flavorful lunch, and it fits perfectly as a side salad for your favorite summertime food. We often serve it alongside The Best Sloppy Joes, Beef Fajita Shish Kabobs, or Rotisserie-Style Chicken.  

Tomato, Cucumber and Cottage Cheese Salad tastes fantastic in the summer, especially with fresh garden vegetables, but don’t forget it when the season ends. ABK’s salad brings the freshness and taste of summer all year long. Pick up these three ingredients and you’ve got a meal in minutes – with plenty to share. 

Originally posted in August 2013, this recipe has been updated with new photos and content.

Tomato, Cucumber and Cottage Cheese Salad

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Author: Si Foster

Course: lunch, Salad, side

Cuisine: American

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Servings: 6 -8 as a side dish

Ingredients 

• 2 cups tomatoes (I use cherry or grape tomatoes)
• 6-8 baby cucumbers or 1 large cucumber, seeded
• 16 ounces low-fat cottage cheese (I prefer small curd)
• freshly ground pepper

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Instructions

• Cut the tomatoes into bite-sized pieces, or if using cherry tomatoes, cut in half.
• Slice baby cucumbers into bite-sized chunks. If using larger cucumbers, slice lengthwise into fourths and remove seeds, if desired. Cut into small chunks. I like to leave the skin on for color.
• Using a medium bowl (preferably clear), layer the tomatoes, cucumbers and cottage cheese as you would if making a yogurt parfait. Chill in the refrigerator until ready to serve.
• Top with freshly ground pepper before serving.

Notes

This salad can be made year-round, but it’s best in the summer months, when garden cucumbers and tomatoes are available. 

This salad is also best made with tomatoes that aren’t too juicy. I like to use cherry or grape tomatoes (simple to slice in half, or leave them whole if preferred) to prevent the salad from becoming watery.

For added flair, top with balsamic reduction, your favorite spice blend, or chopped fresh basil.