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
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.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340
- Sugar: 6g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg
