Late-Summer Chopped Salad with Cottage Cheese

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

  1. Combine rice-wine vinegar, oil, and salt. Toss with cucumber, fennel, and apple. Serve spooned over cottage cheese, sprinkled with pepper and fennel fronds.

    late summer chop
    CHELSEA CAVANAUGH

Cook's Notes

For best texture, cut vegetables and fruit into uniform 1/2-inch pieces.

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