Ingredients:

  • Cottage cheese, 2 cups (454 g) total (1 cup/227 g per serving) — 1–2% or full-fat as preferred
  • Heirloom tomatoes, 2 medium (about 400–500 g total), cut into wedges or large dice
  • English cucumber or Persian cucumber, 1 small (about 100 g), thinly sliced or half-moon
  • Red onion, 1/4 small (about 30 g), thinly sliced
  • Fresh basil leaves, 8–10 leaves, torn (about 10 g)
  • Mixed microgreens or baby arugula, 1 cup (30 g) (optional)
  • Extra-virgin olive oil, 1 tablespoon (15 ml)
  • Lemon juice, 1 tablespoon (15 ml) (about 1/2 lemon)
  • Dijon mustard, 1/2 teaspoon (2.5 g) (optional)
  • Honey or maple syrup, 1/2 teaspoon (2.5 g) (optional)
  • Sea salt, 1/2 teaspoon (3 g), plus more to taste
  • Freshly cracked black pepper, 1/4 teaspoon (0.5–1 g)
  • Smoked paprika or za’atar, pinch (optional)
  • Pumpkin seeds (pepitas) or toasted sunflower seeds, 2 tablespoons (20 g) — toasted if possible
  • Capers, rinsed and drained, 1 tablespoon (10 g) (optional)
  • Extra basil or chives for garnish
  • Optional cooked quinoa or farro, 1 cup cooked (185 g) — choose 1 if adding grains
  • Optional sliced smoked salmon or chopped grilled chicken, 3–4 oz (85–115 g) — choose 1 if adding protein

Instructions:

  1. Prepare ingredients: wash tomatoes, cucumber, basil, and microgreens. Slice tomatoes into wedges or large dice; slice cucumber and thinly slice red onion.
  2. Toast seeds if using: heat a dry skillet over medium and toast pumpkin or sunflower seeds for 2–3 minutes until fragrant and lightly golden; transfer to a plate.
  3. Make the dressing: whisk together olive oil, lemon juice, Dijon (if using), honey or maple (if using), sea salt, and cracked black pepper in a small bowl or jar. Taste and adjust seasoning.
  4. Assemble the base: spoon 1 cup (227 g) cottage cheese into each serving bowl and spread slightly. Arrange tomato wedges, cucumber slices, and red onion over the cottage cheese.
  5. Add crunch and finishing touches: drizzle dressing evenly over each bowl, scatter toasted seeds and capers (if using), tear basil leaves and sprinkle microgreens or arugula, finish with extra cracked pepper and a pinch of smoked paprika or za’atar if desired.
  6. Optional additions and serving: if adding grains or proteins, mix 1/2 cup cooked quinoa into each bowl or top with 3–4 oz smoked salmon or grilled chicken. Serve immediately with grilled bread or crackers.
  7. Taste and adjust: check tomatoes for ripeness and seasoning, adjust salt and acid as needed; seeds should be golden and fragrant.