Fresh vine-ripened tomatoes and creamy cottage cheese are a classic summer pairing. Have cucumbers or radishes on hand, and a few pantry staples? Great! You have everything you need for our Green Valley Creamery Cottage Cheese, Tomato-Cucumber Salad. For added flavor, we use a Filipino-style Spiced Vinegar. Show us how you top off your cottage cheese salad with local farmer's market finds.Green Valley Creamery
1 lb. tomatoes, halved or quartered if large
3 small lemon cucumbers, striped with a peeler, sliced into ¼"-thick rounds
4 scallions, white and green parts separated, thinly sliced
1½ tsp. kosher salt, divided, plus more
Freshly ground black pepper
½ cup radishes thinly sliced, and cut into matchsticks
16-oz. Green Valley Creamery Cottage Cheese
3 Tbsp. distilled white vinegar, divided
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1. Toss tomatoes, cucumbers, scallion whites, 1 tsp. salt and 4–5 good turn of pepper in a medium bowl to combine. Chill until ready to use, at least 30 minutes.
2. 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.
3. Spread cottage cheese vinaigrette on a platter. Add 2 Tbsp. oil and remaining 2 Tbsp. vinegar to salad and toss gently to combine.
4. Spoon salad over vinaigrette, drizzle with oil and garnish with scallion greens, and a few turns of pepper.
Pro Tip: Wanna spice things up, try filipino-style spiced vinegar or apple cider vinegar instead of distilled vinegar