• 16 ounces 2% or full-fat cottage cheese
• 4 ounces of block feta cheese
• 2 cups grape tomatoes, quartered
• 1 medium Persian cucumber, halved lengthwise and sliced
• ½ small red onion, diced finely
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons chopped fresh mint
• 3 tablespoons extra virgin olive oil
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• Crushed red pepper (optional)
• Fresh oregano for garnish

Instructions

Copiez-collez chaque étape, une par une.

1. Prepare the Whipped Cottage Cheese: In a food processor, combine the cottage cheese, crumbled feta, and 2 tablespoons of olive oil. Process until smooth and creamy, scraping down the sides as needed.
2. Marinate the Vegetables: In a separate bowl, combine the quartered grape tomatoes, sliced cucumber, diced red onion, parsley, mint, 3 tablespoons of olive oil, sea salt, and black pepper. Mix gently, then let the flavors meld for 15 minutes.
3. Assemble the Dish: Spread the whipped cottage cheese onto a plate or shallow bowl. Top with the marinated tomato and cucumber mixture.
4. Serve: Drizzle with additional olive oil and sprinkle with crushed red pepper, if desired. Garnish with fresh oregano. Serve with pita chips or crostini.