Ingredients:

  • 16 oz Cottage Cheese (full fat or 2%), well-drained
  • 2 pints Mixed Tomatoes (Cherry, Grape, or Heirloom), halved or quartered
  • 1 cup Fresh Basil Leaves, roughly chopped, plus extra for garnish
  • 1/4 cup Red Onion, finely diced
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Dried Oregano
  • 1 small clove Garlic, minced or grated
  • Salt, to taste
  • Freshly ground Black Pepper, to taste

Instructions:

  1. Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, minced garlic, salt, and pepper until fully emulsified. Set aside.
  2. Prepare Produce: Halve or quarter the mixed tomatoes. Finely dice the red onion. Roughly chop the basil (reserving a few small leaves for garnish).
  3. Drain Cottage Cheese (If Necessary): If your cottage cheese seems watery, gently press it against a sieve for one minute to remove excess liquid. Place the cottage cheese into a large mixing bowl.
  4. Combine Salad Components: Gently fold in the prepared tomatoes, diced red onion, and chopped basil with the cottage cheese. Avoid over-mixing to maintain the curd texture.
  5. Dress and Season: Drizzle about three-quarters of the vinaigrette over the salad. Gently toss everything together until just coated. Taste and adjust seasoning with more salt, pepper, or remaining dressing as needed.
  6. Chill (Optional but Recommended): Cover the bowl and refrigerate for 15 minutes to allow the flavours to meld.
  7. Serve: Transfer the salad to a serving platter or individual bowls. Garnish with the reserved fresh basil leaves and an extra crack of black pepper.