Description
This Greek Cottage Cheese Salad is a vibrant, fresh, and protein-packed twist on the Mediterranean classic. Juicy tomatoes, crisp cucumbers, tangy onions, briny olives, and colorful bell peppers are tossed in olive oil and red wine vinegar, then paired with creamy cottage cheese for a light yet satisfying meal or side.
Ingredients
1 cup cottage cheese, cubed
1 cup cherry tomatoes, halved
1 cup cucumber, sliced into half-moons
1/3 cup Kalamata olives
1/4 red onion, thinly sliced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste
Instructions
1. Wash all vegetables thoroughly.
2. Halve cherry tomatoes, slice cucumbers into half-moons, and dice bell peppers.
3. Thinly slice the red onion.
4. Cube the cottage cheese and pat dry gently with a paper towel.
5. In a large mixing bowl, combine tomatoes, cucumbers, onion, peppers, and olives.
6. Add cubed cottage cheese gently into the bowl.
7. Drizzle with olive oil and red wine vinegar.
8. Season with dried oregano, salt, and pepper.
9. Gently toss with salad tongs or a spoon to combine, taking care not to break the cheese.
10. Garnish with freshly chopped parsley before serving.
Notes
For best texture, always pat the cottage cheese dry before mixing.
If prepping ahead, store the cheese and dressing separately to keep vegetables crisp.
Add protein like grilled chicken or chickpeas to make it a more complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Greek salad, cottage cheese, fresh, summer, vegetarian