Tomato and Cottage Cheese Salad
Updated Aug. 26, 2024
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds heirloom tomatoes, sliced ½-inch thick
- Flaky sea salt and freshly ground black pepper
- ½teaspoon poppy seeds
- ½teaspoon toasted white or black sesame seeds
- ½teaspoon dried minced garlic
- ½teaspoon dried minced onion
- ¼small red onion, very thinly sliced
- 2tablespoons olive oil
- 2tablespoons Worcestershire sauce (optional)
- 1cup/8 ounces full-fat cottage cheese
- ⅓cup coarsely chopped mixed tender herbs (such as chives, parsley and dill)
- Grilled or toasted French bread or bagels, for serving
Nutritional analysis per serving (4 servings)
229 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 11 grams protein; 636 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange tomato slices on a platter and season with ½ teaspoon salt.
- Step 2
Meanwhile, combine the poppy seeds, sesame seeds, dried garlic and dried onion in a small skillet. Cook over medium, shaking the pan occasionally, until the mixture is fragrant and golden brown, about 2 minutes. Transfer to a small bowl, stir in ½ teaspoon salt and ¼ teaspoon pepper and set aside.
- Step 3
Scatter the red onion on top of the tomato slices and drizzle with the olive oil and Worcestershire sauce, if using.
- Step 4
Using a spoon, dollop the cottage cheese on top.
- Step 5
Garnish with the herbs and the toasted spice blend; serve with bread.
Private Notes
Comments
My mom grew tomatoes. She would cut one beautiful tomato in eighths, part way through so the tomato opened up like a flower, then fill the center with a dollop of cottage cheese. Sprinkled with salt and pepper, it was a frequent summer salad. So fun to find an elevated version in NYT. Yummy!
Toast a couple of slices of good Jewish Rye bread. Slice tomatoes thick or thin, add sea salt and grinds of fresh pepper. Add a good olive oil to the tomatoes. Place the slices atop the toasted rye, spoon dollops of cottage cheese atop. Add basil, more salt and Espelette pepper. Eat over the sink. A mighty fine breakfast!!
A fantastic adjunct to cottage cheese that would be delicious in this recipe: roasted, salted sunflower kernels. The combined nuttiness, creaminess, and saltiness are full-on flavor & texture synergy.
This was pretty ok. For a similar but better dish, try Ali Slagle’s tomato chick pea puttanesca.
Certified cottage cheese fiend here. I’m so thrilled to see this recipe - could it be that I am not alone in my appreciation for this polarizing ingredient? This dish is excellent as written, but should you be pressed for time, I think you could be forgiven for using store bought “everything bagel” seasoning in place of the spice mix. You could even toast it for a few seconds in the microwave. No judgment here.
I was just thinking about “everything bagel” seasoning, too. Good to hear the suggestion from a NYT Cooking reader!
Delicious and quick
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