Tomato, Cucumber and Cottage Cheese Salad
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
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.