INGREDIENTS
4
small Persian cucumbers, cut in fourths lengthwise and then into slices (Persian cucumbers are sometimes called mini-cucumbers in U.S. stores)
1 cup
diced fresh tomatoes (I used grape tomatoes cut in half)
1/4 cup
thinly sliced green onion
1/2 cup
sliced olives (I used regular black olives, but Kalamata olives would be good)
1 cup
low-fat cottage cheese
about 2 T olive oil (a generous drizzle)
(more or less to taste)