Tomato and Cottage Cheese Salad

By Amelia Rampe

Updated Aug. 26, 2024

Tomato and Cottage Cheese Salad
Mark Weinberg for The New York Times. Food Stylist: Monica Pierini.
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5(124)
Comments
Read comments

In this deviation from a Caprese salad, slices of heirloom tomatoes are topped with dollops of cottage cheese and layered with red onions, olive oil and tender herbs, plus a savory spice blend inspired by everything bagels. Cottage cheese is a great blank canvas ingredient that plays well in sweet and savory applications, adding creamy richness to this tomato salad. Serve it up with grilled French bread at dinnertime or toasted bagels for a sunny summer brunch. Like most summer cooking, this dish is adaptable: Feel free to swap out the spice blend for your favorite textural alternative; try dukkah or za’atar.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. Step 1

    Arrange tomato slices on a platter and season with ½ teaspoon salt.

  2. 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.

  3. Step 3

    Scatter the red onion on top of the tomato slices and drizzle with the olive oil and Worcestershire sauce, if using.

  4. Step 4

    Using a spoon, dollop the cottage cheese on top.

  5. Step 5

    Garnish with the herbs and the toasted spice blend; serve with bread.

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Ratings

5 out of 5
124 user ratings
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Comments

Lafayette Ann

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!

Name Linda Criss

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!!

rm

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.

Susan

I love this recipe. I’ve made it before but tonight I simplified it and it came out better than it ever has. I started with beautiful heirloom tomatoes, which is key. I used low fat (not nonfat) cottage cheese and mixed in a generous amount of Trader Joe’s Everything but the Bagel seasoning, Worcestershire sauce, balsamic vinegar, dill and parsley to taste. I didn’t measure anything and I didn’t toast the seasoning first. I spooned the mixture over the tomato slices and served it with toasted 3 cheese bread and roasted okra. Hubby was delighted.

KTG

This was okay, but I found the extra flavors distracting from rather than adding to the simple pleasure of good summer tomatoes with a little salt and some cottage cheese.

SaraM

This was pretty ok. For a similar but better dish, try Ali Slagle’s tomato chick pea puttanesca.

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