As the end of summer approaches, we decided to feature tomatoes in a side salad with leftover soup the other night. I was able to get some amazing organic junior beefsteak tomatoes at the farmer's market, along with fresh basil. Instead of mozzarella, we decided to make a twist on the traditional Caprese salad and use cottage cheese, for the lighter taste and high protein content.
Since we were having spiced vegetable soup (with some fava beans), we wanted to make a salad that would be healthy, but at the same time contribute some extra protein to the meal. To make this salad, simply slice ripened tomatoes and line them up on a serving plate. Spoon small amounts of low-fat cottage cheese between the tomato slices. Top with chopped fresh basil, season with salt and pepper, and finally sprinkle the whole salad with olive oil.
This is a great, inexpensive way to enjoy seasonal ingredients. Cottage cheese is cheap, high in protein and other nutrients, and can be obtained at any grocery store. As for the tomatoes and basil, I recommend trying to get the freshest and highest quality produce you can (if you have a farmer's market or produce stand in your area, this would be ideal).
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