Recipe for: Country Summer Salad with Cottage Cheese, Heirloom Tomatoes, Field Cucumber, and Fresh Dill - photo 1
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Recipe for: Country Summer Salad with Cottage Cheese, Heirloom Tomatoes, Field Cucumber, and Fresh Dill

Salads Additions 25 min Easy 22 views ~16.54 PLN * - (0)
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Description

Country summer salad is a light, aromatic composition of fresh vegetables and creamy cottage cheese, derived from the simple, homey flavors of Polish cuisine. Perfect for hot days — it combines the juiciness of cherry tomatoes, the crunch of field cucumbers, and the refreshing aroma of dill. The cottage cheese with a touch of cream and lemon juice gives the salad a smooth, slightly tangy note; canola oil and green onions enhance the flavor, while optional radishes add a spicy crunch. Serve as a standalone dish for a light lunch, a side for grilling, or with a slice of rustic bread — it looks very rustic and visually appealing, perfectly fitting seasonal summer tables.

Ingredients Used

Ingredients (12)

Servings:
4
  • Cottage cheese 400 g
  • 18% cream 60 ml
  • Raspberry tomato 600 g
  • Field cucumber 300 g
  • Spring onion 1.2 bunch (~60 g)
  • Rapeseed oil 30 g
  • Lemon juice 15 ml
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Radish 50 g
  • Country bread 200 g
💰 Estimated dish cost: ~16.54 PLN (4.13 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Cottage cheese

1

Prepare the cheese spread: place the cottage cheese in a large bowl. If the cottage cheese is very grainy, break it up with a fork or potato masher — the goal is to achieve a soft, but still slightly lumpy consistency. Add 18% cream (60 g) one tablespoon at a time and mix with a spoon or spatula until the mixture becomes creamy, but not liquid.

Ingredients: Cottage cheese, 18% cream
Use a large ceramic bowl and a wooden spoon or silicone spatula. If you don't have a masher, use a fork. Don't add too much cream at once — the mixture should be creamy, not watery.
2

Add lemon juice (15 g), 1 pinch of salt, and 1 pinch of pepper. Mix vigorously for 20-30 seconds, tasting the mixture with your finger or a spoon — it should be slightly tangy and well-seasoned. If necessary, add another pinch of salt.

Ingredients: Lemon juice, Salt, Black pepper
Use freshly squeezed lemon juice in a small bowl. Add gradually and taste — the acidity can be adjusted.
3

Chop the dill: tear off the thicker stems, place the bunch on the board, gently roll the leaves together and chop finely with a blunt knife. Add about 2/3 of the chopped dill and finely chopped spring onion (white and light green parts) to the cottage cheese. Mix everything gently to evenly incorporate the herbs into the mixture.

Ingredients: Dill, Spring onion, Cottage cheese
Use a sharp knife and a cutting board with a handle. Chop finely, but not into a paste — the dill should be visible and aromatic.

Vegetables

4

Wash the raspberry tomatoes under running, cool water. Dry them with a paper towel. Cut each tomato into 6-8 wedges: slice in half, then cut each half into slices and further into quarters, depending on size. Place them in a large bowl.

Ingredients: raspberry tomato
Use a sharp knife for the tomatoes to avoid smearing the flesh. Gently pat dry — excess water will thin the dressing.
5

Wash the cucumber and, if the skin is thick, peel it in strips with a peeler (leaving strips of skin for a rustic effect). Cut the cucumber into half-moon slices about 3-4 mm thick and add to the bowl with tomatoes. If you are using radishes (optional), slice them thinly and add to the bowl.

Ingredients: Field cucumber, Radish
Use a vegetable peeler and a sharp knife. Cutting even slices makes for a nice presentation and even seasoning.

Dressing and assembly

6

Prepare the dressing in a small bowl: mix rapeseed oil (30 g) with 1 pinch of salt and 1 pinch of pepper. Add 1/2 tablespoon of lemon juice if you want a more tangy dressing. Whisk vigorously with a fork until a slightly emulsifying mixture forms.

Ingredients: Rapeseed oil, Salt, Black pepper, Lemon juice
Use a small bowl and a fork. Emulsifying (energetic mixing) will help the oil and juice combine better and evenly coat the vegetables.
7

Drizzle the chopped vegetables with the prepared dressing and gently toss with spoons for 10–15 seconds to coat the tomatoes and cucumbers without crushing them. Taste and season with salt or pepper if needed.

Ingredients: raspberry tomato, Field cucumber, Rapeseed oil, Salt, Black pepper
It's best to use two spoons for mixing — one holds, the other stirs, to avoid crushing the tomato pieces.

Assembly and serving

8

On a large platter or in small bowls, arrange the vegetables. In the center or evenly on top, spoon the cottage cheese — form small mounds or spread it thinly, depending on your preference. Sprinkle with the remaining chopped dill and slices of green onion. If you are using country bread (optional), cut it into thick slices and serve alongside.

Ingredients: raspberry tomato, Field cucumber, Cottage cheese, Dill, Spring onion, country bread, Radish
Use a flat platter to give the dish a rustic look. Additionally, you can add radishes for decoration and crunch.
9

Let the salad sit for 5–10 minutes at room temperature for the flavors to meld. Serve immediately as a light lunch or a side dish to grilled meats; the salad should not sit for too long to prevent the tomatoes from releasing too much juice.

Ingredients: Cottage cheese, raspberry tomato, Field cucumber
If you prepare in advance, keep the vegetables and cottage cheese separate in the fridge for up to 2 hours, and combine and season fresh before serving.

Fun Fact

💡

Cottage cheese has been a staple of rural kitchens in Poland for centuries — simple to produce and very versatile. The combination of cottage cheese with fresh vegetables is a classic of summer tables, especially in agricultural regions.

Best for

letni obiad piknik grill

Tips

🍽️ Serving

Serve the salad slightly chilled or at room temperature. For a rustic effect, serve on a wooden platter and add slices of fresh bread. It can be served as a side dish to roasted pork neck or as a light meal with hard-boiled eggs.

🥡 Storage

Store the cottage cheese and vegetables separately in the refrigerator for up to 24 hours. After preparation, keep the salad in an airtight container for a maximum of 8–12 hours — the tomatoes would release juice and the texture would change. Freezing is not recommended.

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