Light, creamy, and bursting with fresh Mediterranean flavors, this Cucumber and Tomatoes with Whipped Cottage Cheese is an easy yet impressive dish that’s as perfect for parties as it is for an afternoon snack. Whether you’re serving it as a dip, spread, or side, it’s packed with bright herbs, juicy tomatoes, and a smooth, tangy base that makes it absolutely irresistible!
Table of Contents
What is Cucumber and Tomatoes with Cottage Cheese?
This dish is a perfect balance of creamy and crisp textures. The base is made by blending cottage cheese with feta, for a rich and velvety spread that’s both savory and slightly tangy. Unlike some traditional dips, which can be heavy, whipped cottage cheese is light and airy while still delivering plenty of super-satisfying flavor!
The Egyptian cucumber salad on top adds a refreshing contrast to the creamy cheese. Crisp cucumbers, juicy tomatoes, and fragrant herbs come together in a simple olive oil marinade, making every bite fresh and flavorful. The combination of creamy and crunchy, salty and herby, makes this dish a must-try for anyone who loves Mediterranean-inspired flavors.
Ingredients You Need
- Cottage Cheese – Blending the cottage cheese creates a smooth and creamy base that’s packed with protein.
- Feta Cheese – This cheese adds a tangy, salty bite that balances the mild flavor of the cottage cheese.
- Grape Tomatoes – These are naturally sweet and juicy and add a pop of color and freshness.
- Persian Cucumber – Crisp and mild, these cucumbers add a refreshing crunch to the salad.
- Red Onion – Diced finely, this adds a sharp bite and a bit of texture contrast. We like to use red onions to add a bit of color, too!
- Italian Parsley – Fresh and slightly peppery, this herb brightens up the salad.
- Mint – Mint brings a cool, aromatic freshness that pairs perfectly with the other flavors.
- Sea Salt – Salt enhances all the natural flavors and helps the salad ingredients come together.
- Black Pepper – Ground black pepper adds just a touch of warmth and subtle spice to the mix.
- Extra Virgin Olive Oil – A drizzle of high-quality oil adds richness to the salad.
- Crushed Red Pepper – If you like a little heat, this is a great way to add a spicy kick.
- Fresh Oregano – Used as a garnish, this herb adds extra earthiness and a fresh aroma.
How to Make Egyptian Cucumber and Tomatoes with Cottage Cheese
- Blend the cheese. Add the cottage cheese, crumbled feta, and a portion of the olive oil to a food processor. Blend until the mixture is silky smooth, making sure to use a rubber spatula to scrape down the sides of the food processor bowl.
- Prepare the salad. Add all of the ingredients for the salad to a large bowl and toss together. Allow time for the flavors to come together before serving.
- Assemble the dish. Use a large spoon to transfer the whipped cottage cheese onto a plate or shallow bowl.
- Top with the salad. Spoon the marinated tomato and cucumber mixture over the whipped cottage cheese.
- Finish with garnishes. Add a bit more olive oil, sprinkle with crushed red pepper if you like heat, and top with fresh oregano.
- Serve and enjoy. Serve immediately or store in the fridge until you’re ready to serve.
Variations
- Cheese – Try using goat cheese for a slightly milder and creamier flavor.
- Citrus – A squeeze of fresh lemon juice over the salad adds brightness.
- Spice – Add finely chopped jalapeño or a dash of cayenne for more heat.
- Herbs – Fresh dill or basil can be great alternatives to mint and parsley for a slightly different flavor profile.
- Base – Greek yogurt can replace cottage cheese for a tangier dip.
- Protein – Grilled shrimp or shredded chicken on top makes this a heartier dish.
- Veggies – Bell peppers or radishes can add extra crunch and color.
Can I Store Leftovers?
While this dish is best enjoyed fresh, leftovers can be stored in an airtight container. The salad may release extra liquid over time, so you may want to store it in a different container from the cheese.
Refrigerate the whipped cottage cheese and salad separately for up to 3 days to maintain texture and flavor.
We do not recommend freezing — the dairy and fresh vegetables will not thaw well.
Common Questions
Yes! You can blend the whipped cottage cheese a day in advance and store it in the fridge. Just give it a good stir before serving to refresh the texture.
It’s great with pita chips, crostini, or fresh veggies. You can also serve it alongside grilled chicken or lamb for a Mediterranean-inspired meal.
If you’re not a fan of cottage cheese, Greek yogurt or ricotta can be used instead. Both will give you a creamy, tangy base with a slightly different texture.
Salt the cucumbers lightly before mixing them with the other ingredients, then drain any excess liquid after a few minutes. This helps keep the salad crisp and prevents it from making the dip too watery.
More Recipes with Whipped Cheese
We love whipping up cheeses to make delicious dips and spreads! Check out more of our most popular cheesy recipes.
Whipped Feta with Roasted Olives
Mediterranean Whipped Cottage Cheese Salad
Whipped Feta with Batata Harra
Whipped Goat Cheese with Strawberries
Cucumber and Tomatoes with Cottage Cheese
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
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.
Equipment
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
