Ingredients
Equipment
Method
- Start by taking the Persian cucumbers and slicing them into fourths lengthwise. Then cut them into slices. The goal is to have pieces that are bite-sized and easy to mix in with the other ingredients.
- If you’re using regular cucumbers, be aware that they might need to be peeled partially or fully. This keeps the salad from becoming too watery.
- Next, dice the tomatoes into small pieces. You want them to be uniform so that they blend well with the other ingredients.
- Slice the green onions thinly, focusing on both the white and green parts. This adds not just flavor but also a pop of color.
- Now, take the olives and slice them. You can use any variety you prefer, but I recommend kalamata for their rich flavor.
- In a large salad bowl, combine all the chopped vegetables—cucumbers, tomatoes, green onions, and olives. Make sure the bowl is big enough to toss everything together later.
- Once you have your vegetables combined, you’ll want to add the cottage cheese on top. This will create a beautiful layer that contrasts with the colorful veggies beneath.
- Now it’s time to drizzle with the olive oil. Don’t be shy; use a generous amount to coat all the ingredients.
- Sprinkle the Za’atar over the top to taste. This spice is aromatic and flavorful, so adjust it according to your preference.
- Gently toss the salad together, being careful not to mash the cottage cheese. You want everything mixed without losing the texture.
- Serve the salad immediately. For an extra touch, allow guests to add more Za’atar at the table.
Notes
For best results, consume the salad within a day for optimal freshness. If you have leftovers, keep them in an airtight container in the fridge.