Greek salad with Delaco cheese

Name: Greek salad with Delaco cheese
Ingredients: 1 large cucumber; 4 larger cherry tomatoes; 1 red bell pepper; 4 green onions; 1 head of green lettuce; 1 small carrot; 2 medium radishes; arugula; fresh dill; olives; olive oil; sea salt and other spices; juice of one lime; Delaco milk core.

Savory - Greek salad with Delaco cheese by Sanziana N. - Recipia

On days when I don't feel like cooking something complicated but want a fresh meal, I turn to this Greek salad with cottage cheese. It's quick to make and hearty enough to serve as a light lunch or an early dinner. The ingredients aren't set in stone, but I use whatever is freshest at the market, especially vegetables. It results in a large, colorful portion with crunchy textures and clean flavors, without too many frills. Quick Info Total time: about 20 minutes Preparation time: 20 minutes Cooking time: none required, unless you add meat Servings: 2 people Difficulty: easy Recipe type: quick salad, light lunch or dinner Ingredients 1 large cucumber 4 larger cherry tomatoes 1 red bell pepper 4 green onions A small head of green lettuce 1 small carrot 2 medium radishes Arugula (to taste) Fresh dill Olives (about a handful) Olive oil, enough to drizzle lightly at the end Sea salt and spices to taste Juice of one lime Cottage cheese from Delaco (found in a round package, one is enough) Preparation steps 1. Wash all the vegetables very well. I let them drain on a kitchen towel while I cut the other ingredients. 2. Cut the lettuce into thin strips. I place it directly at the bottom of the plate where I assemble everything. 3. Slice the cucumber thinly. I use it with the skin on if it's tender. 4. Cut the cherry tomatoes in half or quarters, depending on their size. 5. Cut the bell pepper into sticks or cubes, as desired. 6. Peel the carrot and slice it very thinly. You can also grate it if you prefer. 7. Slice the radishes thinly. 8. Cut the arugula and green onions into large pieces, just enough so they aren't too long. 9. Remove the cottage cheese from the packaging and slice it into not-too-thick rounds. I place the cheese on top of the vegetables, visible. 10. Add the olives, chopped fresh dill, and drizzle everything with a little olive oil and lime juice. 11. Sprinkle sea salt and, if desired, a bit of pepper or other spices I like. 12. Gently mix, but usually, I leave the layers visible, especially for serving. Why I make this recipe often I love it because the ingredients are easy to find and don’t require cooking. I can modify the salad based on what I have in the fridge. The cottage cheese adds a creamy texture without being too salty. It stays fresh and doesn’t require much work. Tips and variations Tips - Choose the firmest and freshest vegetables. The salad wilts quickly if the vegetables are old. - If you want the salad even crunchier, chill the cucumber and carrot before cutting. - Don’t sprinkle salt on the lettuce leaves before assembling to avoid them releasing water. Substitutions - You can use any fresh cheese if you don’t have cottage cheese. Low-fat telemea works well, but it changes the taste a bit. - Arugula can be replaced with baby spinach or young lettuces. - If you don’t have lime, you can use lemon. Variations - For a heartier salad, you can add grilled chicken breast, diced. It’s optional, only if you want extra protein. - You can turn it into a seasonal salad by swapping the bell pepper for raw zucchini in summer or boiled beetroot in autumn. - You can skip the olives if you don’t like them, but they are quite important for the Greek flavor. Serving ideas - I serve it as a main dish for lunch or as a side with something simple grilled. - It pairs well with toasted bread. - If you have guests, it looks great directly on a large platter, with the layers visible. Frequently asked questions 1. Can I use another type of cheese instead of cottage cheese? Yes, but the taste will be different. Fresh telemea, feta, or even urda can work, but cottage cheese is creamier and more delicate. 2. How much arugula should I use? To taste, but I use about a handful for two servings. If you want just a subtle flavor, use less. 3. Can I prepare the salad a few hours in advance? It’s better to make it just before serving; otherwise, the leaves will wilt. If you want to prepare it ahead, keep the chopped vegetables separate and mix them with the dressing just before serving. 4. Does this salad work without olives? You can skip them, but the taste won’t be the same. The olives add a specific salty and tangy touch to Greek recipes. 5. Can I add a boiled egg? It’s not classic for this combination, but it works if you want more protein. The advice is not to overload the salad with too many toppings. Nutritional values Estimate for one serving, without meat or bread: about 250 kcal, with 8 g protein, 18 g carbohydrates, 14 g fat (mostly from olive oil and cottage cheese). The fiber comes from the vegetables, and the salt depends on how much you add. If you add chicken breast, the protein content increases by about 15-20 g per serving, and the calories rise to around 350-400. Storage and reheating This salad doesn’t keep well once mixed, especially if you add salt or dressing. It wilts quickly and releases water. If you want to prepare it in advance, cut the vegetables, keep them separate and chilled, and assemble everything with the cheese and dressing just before the meal. Leftovers are not recommended to be kept for the next day. There’s no point in reheating anything for this recipe. This is the structure and way I make my Greek salad with cottage cheese. Simple, quick, and fresh.

Greek salad with Delaco cheese

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