If you're looking for a salad that’s light, flavorful, and just a little different – this is the one to try. It’s got everything: creamy, crispy, sweet, fresh, and nutty. It’s the kind of dish that feels special but only takes around 15 minutes to make. Perfect for those days when you want something nourishing, beautiful, and effortless all at once.
The main star of this recipe is curd cheese (a firm, sliceable type of fresh cheese popular here in Lithuania – not the same as cottage cheese!). When you grill or pan-fry it, it turns golden and crispy on the outside, while staying soft inside. Paired with crunchy lettuce, cooling cucumber, fresh mint, and juicy blueberries, it creates a really lovely balance of textures and flavors.
I added a handful of toasted walnuts for richness and crunch. You can swap them for almonds or sunflower seeds if that’s what you have, but I really love the earthy depth that walnuts give. And as for the blueberries – they’re optional, but they add that fresh summer touch that brightens up every bite. Especially if you’ve just picked them yourself in the forest (which I did!).
The dressing is super simple, made from Greek yogurt, olive oil, a bit of lemon juice, and a pinch of salt and pepper. It’s creamy but light, and it ties everything together beautifully. You could also mix in some garlic or honey if you’re feeling adventurous – but honestly, it doesn’t need much. The ingredients speak for themselves.
What I love about this salad is that it works both as a full meal or a fancy side dish. I often make it for lunch when I want something filling but not heavy. And it’s the kind of recipe that can impress guests without you having to spend hours in the kitchen. It’s quick, easy, and has that "something special" vibe.
If you’re not used to using curd cheese this way, give it a go – it’s a great alternative to halloumi or paneer. And if you can’t find it where you live, both of those would work well in its place.
You will need:
For 1 serving
- 80 grams of plain curd cheese (without any additives)
- 1 teaspoon of butter (for frying)
- A pinch of salt and black pepper (for seasoning the cheese)
- 2 handfuls of fresh salad leaves
- About 40 grams of fresh cucumber
- 4 small fresh mint leaves
- 20 grams of walnuts
- 1 to 2 tablespoons of fresh blueberries (optional)
For the yogurt dressing:
- 2 tablespoons of Greek yogurt
- 1 teaspoon of olive oil
- ½ teaspoon of lemon juice
- A pinch of salt and black pepper
Instructions:
- Slice the curd cheese into pieces about 1 cm thick.
- Heat a frying pan with butter and cook the cheese slices on both sides over medium heat until golden and crispy (about 2–3 minutes per side).
- On a plate, arrange the salad leaves, cucumber slices, blueberries, chopped mint, and walnuts.
- Place the warm grilled cheese on top of the salad.
- In a small bowl, mix the yogurt, olive oil, lemon juice, salt, and pepper.
- Drizzle the dressing over the salad and enjoy immediately.
Enjoy!
