Food & Cooking Recipes Salad Recipes Late-Summer Chopped Salad with Cottage Cheese Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 5, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 2 As summer winds down, combine cucumbers with a taste of fall -- apples and fennel -- in this crunchy salad. Cottage cheese makes it substantial enough for lunch. Ingredients 2 tablespoons rice-wine vinegar 3 tablespoons extra-virgin olive oil ½ teaspoon kosher salt 1 cup chopped cucumber 1 cup chopped fennel 1 cup chopped apple Cottage cheese Freshly ground pepper Directions Combine rice-wine vinegar, oil, and salt. Toss with cucumber, fennel, and apple. Serve spooned over cottage cheese, sprinkled with pepper and fennel fronds. CHELSEA CAVANAUGH Cook's Notes For best texture, cut vegetables and fruit into uniform 1/2-inch pieces. Rate it Print