Name: Cucumber and Tomatoes with Cottage Cheese
Prep time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: Whipped Cottage Cheese with Feta:; 16 oz cottage cheese (2% or full-fat; small curd); 4 oz block feta cheese; 2 tbsp extra virgin olive oil; Cucumber & Marinated Tomatoes:; 2 cups grape tomatoes, quartered; 1 medium Persian cucumber, halved lengthwise and sliced into 1/4-inch pieces; 1/2 small red onion, finely diced; 2 tbsp fresh Italian parsley, chopped; 2 tbsp fresh mint, chopped; 3 tbsp extra virgin olive oil; 1/2 tsp sea salt; 1/4 tsp ground black pepper; For Serving:; Crushed red pepper, to taste; Fresh oregano, for garnish; Optional: pita chips or crostini

Cucumber and Tomatoes with Cottage Cheese

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A light and refreshing dish of creamy whipped cottage cheese blended with feta, topped with a quick-marinated mix of cucumbers, tomatoes, red onion, and herbs. It’s perfect as an appetizer, snack, or light lunch — ready in minutes and bursting with fresh flavor.

Cucumber and Tomatoes with Cottage Cheese

Why You’ll Love This Recipe

Creamy base meets crisp, juicy veggies for great contrast
25 minutes start to finish (including a short marinade)
Packed with protein from cottage cheese and feta
Versatile: serve as a dip, spread, or composed salad
Simple ingredients, big Mediterranean vibes

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Whipped Cottage Cheese with Feta:

16 oz cottage cheese (2% or full-fat; small curd)
4 oz block feta cheese
2 tbsp extra virgin olive oil

Cucumber and Marinated Tomatoes:

2 cups grape tomatoes, quartered
1 medium Persian cucumber, halved lengthwise and sliced into 1/4-inch pieces
1/2 small red onion, finely diced
2 tbsp fresh Italian parsley, chopped
2 tbsp fresh mint, chopped
3 tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp ground black pepper

For Serving:

Crushed red pepper, to taste
Fresh oregano, for garnish
Optional: pita chips or crostini

directions

Make the whipped base: In a food processor, blend cottage cheese, feta, and 2 tbsp olive oil until smooth and creamy, scraping down the sides as needed.
Marinate the veggies: In a bowl, toss tomatoes, cucumber, red onion, parsley, mint, 3 tbsp olive oil, sea salt, and black pepper. Let sit for 15 minutes.
Assemble: Spread the whipped cottage cheese onto a serving plate or shallow bowl. Spoon the marinated tomato-cucumber mixture over the top.
Finish & serve: Drizzle with a little olive oil, sprinkle with crushed red pepper, and garnish with fresh oregano. Serve as-is, or with pita chips or crostini.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Marinating Time: 15 minutes
Total Time: 25 minutes

Variations

Add grains: spoon over cooked, cooled farro or quinoa for a heartier bowl
Veg swap: use cherry tomatoes, English cucumber, or add diced bell pepper
Citrus lift: add 1–2 tsp lemon zest or a squeeze of lemon to the marinade
Extra creamy: pulse in 1–2 tbsp Greek yogurt with the cottage cheese
Nutty crunch: top with toasted pine nuts, pistachios, or almonds
Olive lovers: sprinkle chopped Kalamata or Castelvetrano olives on top
Dairy tweak: use part-skim cottage cheese and a milder feta for a lighter flavor
No processor: whisk cottage cheese by hand until creamy, then fold in crumbled feta

storage/reheating

Store components separately for best texture: keep the whipped cottage cheese covered up to 3 days; the marinated vegetables up to 2 days (they will release some juices).
If already assembled, refrigerate tightly covered and enjoy within 24 hours.
Not suitable for reheating; serve chilled or at cool room temperature.

FAQs

Can I make the whipped cottage cheese without a food processor?

Yes. Use a blender or an immersion blender; or whisk vigorously by hand for a more rustic texture.

Will pre-crumbled feta work?

It will, but block feta blends creamier and usually tastes fresher.

Can I use English cucumber instead of Persian?

Absolutely. Peel and seed if the skin or seeds are tough.

How do I prevent watery topping?

Use ripe-but-firm tomatoes and salt as written; if very juicy, drain excess liquid before topping.

Is this dish suitable for vegetarians?

Yes, provided the feta is vegetarian-friendly (check the label).

Can I add protein to make it a full meal?

Top with grilled chicken breast or chickpeas to keep it vegetarian.

What can I use instead of pita chips?

Crostini, crackers, crispbread, or spoon it into lettuce cups.

Can I make it ahead?

Blend the cottage cheese mixture and prep chopped veggies up to 24 hours ahead; toss veggies with dressing and assemble just before serving.

How salty should it be?

Feta adds salt, so season the marinade lightly, then taste and adjust after assembling.

Can I use dried herbs?

Fresh herbs give the best flavor, but you can use 1 tsp dried parsley and 1/2 tsp dried mint in the marinade if needed.

Conclusion

Creamy, herby, and crisp, this cucumber and tomatoes with cottage cheese dish is a speedy, satisfying option for warm-weather meals and easy entertaining. Make the base ahead, toss the veggies just before serving, and enjoy a vibrant, protein-packed plate with minimal effort.

Cucumber and Tomatoes with Cottage Cheese

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Author: Jessica
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Appetizer
Method: No-Cook
Cuisine: Mediterranean
Diet: Vegetarian

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Description

Creamy whipped cottage cheese blended with feta, topped with a bright, herb-marinated cucumber–tomato salad for a fresh, satisfying appetizer or light lunch.

Ingredients

Whipped Cottage Cheese with Feta:
16 oz cottage cheese (2% or full-fat; small curd)
4 oz block feta cheese
2 tbsp extra virgin olive oil
Cucumber & Marinated Tomatoes:
2 cups grape tomatoes, quartered
1 medium Persian cucumber, halved lengthwise and sliced into 1/4-inch pieces
1/2 small red onion, finely diced
2 tbsp fresh Italian parsley, chopped
2 tbsp fresh mint, chopped
3 tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp ground black pepper
For Serving:
Crushed red pepper, to taste
Fresh oregano, for garnish
Optional: pita chips or crostini

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Instructions

In a food processor, combine cottage cheese, feta, and 2 tbsp olive oil. Blend until very smooth and creamy, scraping down the sides as needed. Set aside.
In a bowl, toss tomatoes, cucumber, red onion, parsley, mint, 3 tbsp olive oil, sea salt, and black pepper. Let marinate 15 minutes.
Spread the whipped cottage cheese onto a serving plate or shallow bowl.
Top with the marinated tomato–cucumber mixture. Drizzle with a little additional olive oil if desired, sprinkle with crushed red pepper, and garnish with fresh oregano.
Serve as-is, or with pita chips or crostini.

Notes

Drain cottage cheese briefly (or use a fine-mesh strainer) for an extra-thick whip.
Add zest of 1/2 lemon to the whip for a brighter flavor.
Make-ahead: marinate veggies up to 2 hours in advance; assemble just before serving.
Dairy-free option: swap the whip for hummus and skip the cheeses.