Vegetable Spread Salad with Cottage Cheese and Sour Cream
by Editorial Staff
A quick, light, tasty, and summer-style refreshing snack made from cottage cheese and vegetables, which will be a wonderful spread for sandwiches. An original breakfast made from simple products.
Cook: 15 minutes
Servings: 4
Ingredients
- Cottage cheese – 180 g
- Bulgarian sweet pepper – 150 g
- Tomato – 150 g
- Cucumber – 100 g
- Sour cream – 1 tbsp
- Salt – 1/2 teaspoon
- Ground black pepper – 1 pinch
For filing:
- Bread (any choice) – 4 slices
Directions
- Trim the edges of the cucumbers. If the cucumbers are bitter, peel them off. Cut the cucumbers into small cubes.
- Remove the stem, seeds, and partitions from bell peppers. Cut the bell pepper pulp into small cubes.
- Cut the tomatoes in the same way.
- Combine the chopped cucumbers, bell peppers, and tomatoes in a deep bowl. Finely chop the dill with a knife and send it to the vegetables.
- Also add cottage cheese, sour cream, salt, and black pepper to a bowl. Stir. For a slightly spicy salad, you can add a clove of minced garlic, a handful of finely chopped green onions, or a pinch of ground chili.
- Vegetable salad spread with cottage cheese and sour cream are ready. Serve the salad on slices of ciabatta, baguette, or any other bread. If desired, the slices of bread can be dried in a dry frying pan for about 1-2 minutes on each side before serving the salad.
Bon Appetit!
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