The apricot and cottage cheese salad is a unique, light, and tasty dish. A simple, quick recipe, perfect for lunch during the hotter days. I don’t know about you, but for me, big salads are always the best solution in summer: lunch is ready in no time. However, since the presentation matters, otherwise the salad looks sad, choose a nice plate and arrange it carefully. The effect on the table will be different. Come on! In just a few minutes, you can prepare a delicious apricot and cottage cheese salad.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4 apricots
- 2 cucumbers
- 5.3 oz cottage cheese
- to taste mixed salad greens
- 2 tablespoons extra virgin olive oil
- to taste salt
- 2 tablespoons Valdelsa onion tears
Tools
- 1 Cutting Board
- 1 Knife
- 1 Salad Spinner
- 1 Serving Plate
Steps
Wash the apricots, dry them, peel them, and cut them into wedges. Wash the mixed salad greens and spin them in a salad spinner. Peel the cucumbers, and slice them first into rounds and then into half-moons.
Arrange the salad, cucumbers on the plate, and season with oil and salt. Add the apricots and cottage cheese and finish with the Valdelsa onion tears.
Notes
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