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Herbed cottage cheese caprese-style salad

Eventhough the Royal Selangor challenge is officially over, I continue to think along the lines of “could I make this dish in a cone”? I’m sure it would work in this case…

Oh we are in China by the way, for a wedding, but while I’m gone I thought I’d share a couple of my favourite recipes with you. Upon my return I will attempt to cook some delicious Chinese dishes inspired by out trip.

This mouthwatering spring salad has to be one of my all-time favourites, because it tastes so refreshing and is very quick to make. Plus it’s a great all rounder, it makes a great breakfast, lunch or even light dinner meal.

While traditionally, the Caprese salad is served with buffalo mozzarella, I like to use creamed cottage cheese instead. Smeared on some freshly baked, still warm sourdough it makes for a great meal on warmer days. The cheese has got a great texture and a slightly salty flavour, and it’s creamy enough to make for a nice moist ‘dressing’ on the tomato salad.

Serves 2

Herbed cottage cheese caprese-style salad

Since all of the veges and herbs used in this recipe are coming into season, you should be able to get the best flavours on a budget.

For the herbed cottage cheese:

  • 250g creamed cottage cheese
  • 2 tbsp chives, chopped
  • 2 tbsp basil, chopped

To serve:

  • 2 medium tomatoes, cut into 16 thin wedges
  • 16 slices of cucumber
  • 8 basil leaves to garnish
  • olive oil
  • freshly ground black pepper

To make the herbed cottage cheese: add chives and basil to the cottage cheese and mix until well combined. Scoop the mixture into the middle of the plate.

To serve: arrange tomato wedges and cucumber slices around the edge of a large dinner plate, alternating. Arrange basil leaves around the plate on top of the ‘salad’. Drizzle with some olive oil and sprinkle with freshly ground black pepper.


Rufus' Food and Spirits Guide November 2, 2011 at 12:54 pm

I knew the cone would have a lasting impact. This looks fabulous.

Joanne November 2, 2011 at 1:41 pm

HAHAHAHA, that’s hysterical that you’re still in that mindset “can I make it in a cone?” I must say, your creativity is super impressive!

saffronandhoney November 2, 2011 at 3:16 pm

This looks like something I would love! And fantastic presentation too.

john@heneedsfood November 2, 2011 at 5:02 pm

Caprese is one of my all-time favourite salads. I like your take on it here!

emilyadamiani November 2, 2011 at 7:42 pm

This looks delicious–and easy to make! I’ve never looked into adding spices to cottage cheese. I can’t wait to try this!

Sissi November 2, 2011 at 10:22 pm

It looks like a delicious Polish-Italian fusion salad! I am wondering what basil tastes like with cottage cheese (chives have been tested of course hundreds of times).
Have fun in China!

Juan November 3, 2011 at 2:46 am

Fantastic presentation, Its true ¡¡¡ Is like my favorite salad

sportsglutton November 3, 2011 at 7:42 am

Sounds light and delicious. Safe and enjoyable travels!

sara (Belly Rumbles) November 4, 2011 at 12:09 am

That’s so funny, but totally understandable. i am assuming you are seeing cone shaped possibilities everywhere. Enjoy your travels.

Yasmeen @ Wandering Spice November 4, 2011 at 1:57 pm

Ooh! Looks great, Martyna – I actually grew to like cottage cheese in college, and yet haven’t eaten it so often recently. Your beautiful presentation has reignited my interest!

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Nami | Just One Cookbook November 17, 2011 at 6:28 am

Very interesting that you used creamed cottage cheese and I’d love to try it. I love the presentation of this salad – so pretty!

My Favourite 10 Quick & Easy Christmas Recipes December 19, 2013 at 9:03 pm

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