Herbed Tomato Salad
Colorful chopped tomatoes topped with a quick pickled cucumber and onion make a perfect accompaniment to a summer grill or post-workout meal. This is a great way to use up a bounty of summer tomatoes.
- Serves
- 4
Directions
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For the Pickled Cucumbers
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Run a fork down the skins of a cucumber to release juice and create decorative stripes.
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Slice into 1/4-inch half-moons.
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In a bowl, toss cucumbers and onions with lemon juice, vinegar, garlic, and pinch of salt.
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Let stand for 15 minutes, up to a few hours to “quick pickle.”
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For the tomatoes
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Chop tomatoes into a variety of sizes.
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Toss tomatoes in with the quick pickled cucumbers.
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Assemble the salad
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Spoon some cottage cheese onto a plate
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Drizzle with a touch of olive oil and season with salt and black pepper to taste.
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Add a layer of tomatoes on top of the cottage cheese, chopped herbs, and pickled cucumber.
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Garnish with slivered toasted almonds and chives. Optionally sprinkle with a dash of smoked paprika salt and surround the base of the cottage cheese with olives, if including them.
From Shawnie's class “Salad As a Meal”
