Description
A refreshing and nutritious Greek-Inspired Cottage Cheese Salad perfect for a light meal or appetizer.
Ingredients
Scale
- 1 1/2 cups (340 g) small-curd cottage cheese
- 1 cup (150 g) cherry tomatoes, halved or quartered
- 1/2 English cucumber (150 g), diced
- 1 small red bell pepper (120 g), diced
- 1/3 cup (45 g) pitted Kalamata olives, halved
- 2 tablespoons finely diced red onion
- 2 tablespoons chopped fresh dill or basil
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Pinch of salt, only if needed
Instructions
- Chop the vegetables: Dice the cucumber, bell pepper, tomatoes, and red onion into small bite-size pieces. Halve the olives and chop the herbs.
- Season the cottage cheese: Add the cottage cheese to a medium bowl. Stir in the olive oil, lemon juice, oregano, and black pepper just until combined.
- Fold the salad: Add the cucumber, tomatoes, bell pepper, olives, red onion, and herbs. Fold gently with a wide spoon so the curds stay creamy.
- Taste and serve: Taste before adding salt because the olives and cottage cheese may be salty enough. Serve cold with crackers, toast, pita, or lettuce cups.
Notes
- For a vegan option, substitute the cottage cheese with a plant-based alternative.
- Feel free to add other vegetables like spinach or arugula for extra flavor.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 15mg