Tomato-Cucumber Salad

Name: Tomato-Cucumber Salad
Cuisine: European, Mediterranean
Ingredients: 1 lb. cherry or other mixed small tomatoes, halved or quartered if large; 3 small kirby or Persian cucumbers (about 10 oz. total), 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 bunch radishes (about 8 small; 5 oz. total), grated on the large holes of a box grater; 1 16-oz. container cottage cheese, preferably large curd, 4% milk fat or higher; 3 Tbsp. distilled white vinegar, divided; 2 Tbsp. extra-virgin olive oil, plus more for drizzling

Instructions

If the idea of cottage cheese in a summer tomato salad sounds weird to you, try to think of it like a caprese that just got back from a little Eastern European vacation. While plating the dressed veggies on top of the vinaigrette makes for a more elegant presentation, this salad is just as delicious (though possibly a little less photogenic) when all of the elements are tossed together and allowed to marinate. Serve with grilled kielbasa and wedges of cold ripe watermelon for dessert.

Updated at: Thu, 21 Nov 2024 15:07:14 GMT