Savory Heirloom Tomato Cottage Cheese My Quick

Ingredients

• Cottage cheese, 2 cups (454 g) total (1 cup/227 g per serving) — 1–2% or full-fat as preferred
• Heirloom tomatoes, 2 medium (about 400–500 g total), cut into wedges or large dice
• English cucumber or Persian cucumber, 1 small (about 100 g), thinly sliced or half-moon
• Red onion, 1/4 small (about 30 g), thinly sliced
• Fresh basil leaves, 8–10 leaves, torn (about 10 g)
• Mixed microgreens or baby arugula, 1 cup (30 g) (optional)
• Extra-virgin olive oil, 1 tablespoon (15 ml)
• Lemon juice, 1 tablespoon (15 ml) (about 1/2 lemon)
• Dijon mustard, 1/2 teaspoon (2.5 g) (optional)
• Honey or maple syrup, 1/2 teaspoon (2.5 g) (optional)
• Sea salt, 1/2 teaspoon (3 g), plus more to taste
• Freshly cracked black pepper, 1/4 teaspoon (0.5–1 g)
• Smoked paprika or za’atar, pinch (optional)
• Pumpkin seeds (pepitas) or toasted sunflower seeds, 2 tablespoons (20 g) — toasted if possible
• Capers, rinsed and drained, 1 tablespoon (10 g) (optional)
• Extra basil or chives for garnish
• Optional cooked quinoa or farro, 1 cup cooked (185 g) — choose 1 if adding grains
• Optional sliced smoked salmon or chopped grilled chicken, 3–4 oz (85–115 g) — choose 1 if adding protein