Cucumber Salad w/Cherry Tomatoes, Parsley Oil, and Cottage Cheese

Name: Cucumber Salad w/Cherry Tomatoes, Parsley Oil, and Cottage Cheese
Ingredients: 1 cup (230 g) cottage cheese; ¼ cup (60 ml) parsley oil, or use the leaves of ½ bunch fresh parsley (1.2 oz | ¾ cup | 34 g) and ¼ cup (60 ml) oil if you prefer; ½ tsp (3 g) salt; ½ tsp (3 g) black pepper; ¼ cup (60 ml) parsley oil, or use the leaves of ½ bunch fresh parsley (1.2 oz | ¾ cup | 34 g) and ¼ cup (60 ml) oil if you prefer; ¼ cup (60 ml) parsley oil, or use the leaves of ½ bunch fresh parsley (1.2 oz | ¾ cup | 34 g) and ¼ cup (60 ml) oil if you prefer; ¼ cup (60 ml) parsley oil, or use the leaves of ½ bunch fresh parsley (1.2 oz | ¾ cup | 34 g) and ¼ cup (60 ml) oil if you prefer; Olive oil; 1 pint cherry tomatoes (16 oz | 455 g), halved; use 1 cup roasted if the fresh aren’t tasty; 3 cucumbers (8 oz | 3 cups | 230 g), any variety or a mix

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

The cooling feel of cucumbers pairs incredibly well with any sort of dairy, especially on a hot day. That crisp quasi-blandness is a great foil for very spicy or acidic elements in a dish. Here the cherry tomatoes and parsley oil add the acid and astringency to lift the cucumber flavor. In the variations, the chili oil, lemon, and curry yogurt contrast with the silky, cold flesh, but truly the sky’s the limit on how to complement and challenge the steadfast characteristics of the cucumber.

Ingredients

Vegetarian
Gluten-free
Summer

Ingredients

Method