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Greek-Inspired Cottage Cheese Salad

A creamy and crunchy salad loaded with Mediterranean flavors, made in just 15 minutes without any cooking.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 cups small-curd cottage cheese Use small-curd for a smoother texture.
  • 1 cup cherry tomatoes, halved
  • 1 medium English cucumber, diced
  • 1 medium red bell pepper, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup red onion, finely chopped Use a small amount as it can overpower the salad.
  • 2 tablespoons fresh dill or basil, chopped Choose fresh herbs for better flavor.
For the Dressing
  • 2 tablespoons extra-virgin olive oil Use quality olive oil for best flavor.
  • 1 tablespoon fresh lemon juice Freshly squeezed is preferable.
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • to taste salt

Method
 

Preparation
  1. Chop all your vegetables: dice the cucumber, cut the cherry tomatoes in half, and dice the red bell pepper into small pieces. Finely chop the red onion and halve the Kalamata olives.
  2. Add cottage cheese to a medium mixing bowl and drizzle with olive oil and lemon juice. Sprinkle in oregano and black pepper, stirring gently to combine.
  3. Fold in all the chopped vegetables and fresh herbs into the seasoned cottage cheese, being careful not to stir too vigorously.
  4. Taste the salad and adjust seasoning with salt and lemon juice as necessary before serving.

Notes

Pair with pita bread, whole grain crackers, or lettuce cups. This salad can last in the fridge for up to two days when stored properly.