Tomato-Cucumber Salad

salad tomato cucumber green onion scallion radish cottage cheese vinegar olive oil

Amiel Stanek

6 servings

Source

Ingredients

1 lb. cherry or other mixed small tomatoes, halved or quartered if large

3 small kirby or Persian cucumbers (about 10 oz. total), striped with a peeler, sliced into ¼"-thick rounds

4 scallions, white and green parts separated, thinly sliced

1½ tsp. kosher salt, divided, plus more

Freshly ground black pepper

½ bunch radishes (about 8 small; 5 oz. total), grated on the large holes of a box grater

1 16-oz. container cottage cheese, preferably large curd, 4% milk fat or higher

3 Tbsp. distilled white vinegar, divided

2 Tbsp. extra-virgin olive oil, plus more for drizzling

Method

Gently—but thoroughly—toss tomatoes, cucumbers, scallion whites, 1 tsp. salt, and 4–5 good turns of pepper in a medium bowl to combine. Chill until ready to use, at least 30 minutes.

Meanwhile, season radishes with ½ tsp. salt in a medium bowl, then toss with your hands to combine, squeezing the radishes until they get good and juicy. Add cottage cheese and 1 Tbsp. vinegar and stir to combine; season to taste with salt. Chill until ready to use.

Spread cottage cheese vinaigrette on a platter. Pour off accumulated liquid from cucumber-tomato mixture. (Reserve the liquid if you like; it’s great over ice with or without a shot of vodka.) Add 2 Tbsp. oil and remaining 2 Tbsp. vinegar to salad and toss gently to combine.

Spoon salad over vinaigrette, drizzle with oil, and garnish with scallion greens and a few turns of pepper.