Note by Phyllis Brown: This is a very simple salad that has lots of taste! You can mix up the ingredients according to what you have on hand. If I have large tomatoes I will cut off the top, core and spoon out the inside of the tomato, leaving the shell. I cut up the removed flesh of the tomato and use in addition to a few cherry tomatoes. The tomato shell makes a pretty container for your salad. This is especially nice when serving company and each guest has their own filled tomato.
I happen to love cottage cheese. My maternal grandmother, Alice Montgomery Carrico, made her cottage cheese from the milk that was brought in from the cows each morning. The milk was allowed to sit in crocks until the cream rose to the top. This my grandmother skimmed off with a large spoon and later churned into butter. The crock with milk was covered with a cloth. After the milk clabbered, the excess water was drained off. Grandmother then seasoned her cottage cheese with salt and pepper – and many times added tomatoes, cucumbers and onions. Whether the cottage cheese was plain or dressed up, mom said it was the best she’s ever had.
Grandmother would be amazed at the utensils and appliances we have today. She didn’t have a mixer or food processor. I doubt she owned a cookbook. She cooked on a wood stove until her children were grown, and had an icebox instead of a refrigerator – at least until they sold the farm and moved to town. But yet she was the best cook I’ve ever known – it was in her genes. Grandmother is a hard act to follow – but I will try!
Cottage Cheese Salad
- 10 ounces cherry tomatoes, halved if large
- 1/8 large red onion, finely chopped
- 1/2 small cucumber, quartered and thinly sliced
- 1 tablespoon fresh snipped chives
- 2 large spoons of cottage cheese
Add all ingredients to a bowl and stir well. Taste and add more salt and pepper if necessary. Enjoy!