Cucumber and Tomatoes with Cottage Cheese

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5 from 1 vote

Cucumber and Tomatoes with Cottage Cheese

Serve this cucumber and tomatoes with cottage cheese recipe for a quick and easy appetizer, snack, or light lunch!

Prep Time10

Marinating Time15

Total Time25

Course: Appetizer, Snack

Cuisine: Mediterranean

Keyword: tomatoes with cottage cheese

Servings: servings

Equipment

Ingredients

Whipped Cottage Cheese with Feta

16 ounces 2% or full-fat cottage cheese we use Good Culture - small curd
4 ounces block feta cheese

Cucumber and Marinated Tomatoes

2 cups grape tomatoes quartered
1 medium Persian cucumber halved lengthwise and sliced into ¼ inch pieces
½ small red onion diced finely
2 Tablespoons chopped fresh Italian parsley
2 Tablespoons chopped fresh mint
3 Tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon ground black pepper
Crushed red pepper for serving, to taste
Fresh oregano for garnish

US Customary - Metric

Instructions

In a food processor, combine the cottage cheese, crumbled feta, and 2 tablespoons of olive oil. Process until smooth and creamy, scraping down the sides as needed to ensure a uniform texture. Set aside.
16 ounces 2% or full-fat cottage cheese, 4 ounces block feta cheese
In a separate bowl, add the quartered grape tomatoes, sliced cucumber, red onion, parsley, mint, 3 tablespoons of olive oil, sea salt, and black pepper. Mix gently and let the flavors meld for 15 minutes.
2 cups grape tomatoes, 1 medium Persian cucumber, ½ small red onion, 2 Tablespoons chopped fresh Italian parsley, 2 Tablespoons chopped fresh mint, 3 Tablespoons extra virgin olive oil, ½ teaspoon sea salt, ¼ teaspoon ground black pepper
Spread the whipped cottage cheese onto a plate or shallow bowl, then top with the marinated tomato and cucumber mixture. Drizzle with olive oil and crushed red pepper, if using. Garnish with fresh oregano.
Crushed red pepper, Fresh oregano for garnish
Serve with pita chips or crostini, if desired.

Notes

Storage: Store the whipped cottage cheese and marinated tomatoes separately in the fridge for up to 2-3 days. However, it’s best to marinate the tomatoes on the day you plan to eat/serve. If you’ve made the whipped cottage cheese ahead, give it a quick stir before assembling as instructed.

Nutrition