Greek Cottage Cheese Salad

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Colorful, refreshing, and bursting with Mediterranean flavors, this Greek Cottage Cheese Salad is a celebration of fresh ingredients and simple preparation. Juicy cherry tomatoes, crisp cucumbers, sweet bell peppers, briny olives, and creamy cubes of cottage cheese come together in a delightful harmony, topped with a drizzle of olive oil and a sprinkle of oregano. It’s a vibrant dish that delivers both nutrition and taste in every bite.

Perfect as a light lunch, a side dish for grilled meats, or a quick healthy snack, this salad offers a fresh twist on the traditional Greek salad by incorporating cottage cheese instead of feta. The mild creaminess of cottage cheese balances the bold, salty flavors of olives and the tang of red onion, making it a crowd-pleaser for any occasion.

Why You’ll Love This Greek Cottage Cheese Salad

• It’s incredibly quick to prepare, ideal for busy weekdays or spontaneous gatherings.
• Packed with fresh vegetables, it’s a nutrient-rich choice for health-conscious eaters.
• The cottage cheese brings extra protein without overpowering the Mediterranean flavors.
• It’s low-carb, vegetarian, and naturally gluten-free.
• Makes a perfect make-ahead meal that stays crisp and flavorful.

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Preparation Phase & Tools to Use

To make this salad, you won’t need anything fancy, just the basics from your kitchen:

• Cutting board & sharp knife: Crucial for cleanly chopping the vegetables without bruising them.
• Mixing bowl: Large enough to toss all your ingredients comfortably without spilling.
• Salad tongs or wooden spoons: Useful for gently mixing without mashing the delicate ingredients like tomatoes and cheese.
• Measuring spoons: Helpful for getting the seasoning just right, especially when it comes to olive oil, vinegar, or herbs.
• Serving bowl: Optional but great if you’re presenting the salad for guests.

Each tool ensures a smooth prep experience, keeps the ingredients intact, and helps blend the textures and flavors evenly.

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Preparation Tips

For the best texture and flavor, always use the freshest produce available. Choose firm cucumbers, ripe yet firm cherry tomatoes, and bell peppers that are glossy and crisp. If you prefer a stronger cheese flavor, a mix of cottage cheese and crumbled feta can be used. Drain excess liquid from the cottage cheese to prevent the salad from getting watery. Let the salad rest for 10-15 minutes before serving so the flavors meld beautifully. Always add herbs and seasonings just before serving to keep their aroma fresh and vibrant.

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Ingredients for this Greek Cottage Cheese Salad

• 1 cup cottage cheese (drained, firm curds preferred)
• 1 cup cherry tomatoes, halved (mix of red and yellow if available)
• 1 cucumber, chopped into half-moons
• 1/2 red onion, finely diced
• 1 bell pepper (yellow or red), chopped
• 1/3 cup Kalamata olives, pitted and halved
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar (or lemon juice)
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste

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Step 1: Prepare the Vegetables

Wash all the fresh produce thoroughly. Slice the cherry tomatoes in halves, chop the cucumber into bite-sized half-moons, finely dice the red onion, and chop the bell pepper into even squares. If you’re using fresh parsley, finely chop it now. Set everything aside.

Step 2: Drain and Cube the Cottage Cheese

Drain the cottage cheese in a fine mesh sieve or cheesecloth for a few minutes to remove excess liquid. If you’re using block-style cottage cheese, cut it into cubes. The goal is to have slightly firm pieces that will hold their shape in the salad.

Step 3: Assemble the Salad

In a large mixing bowl, combine the chopped cucumbers, bell peppers, cherry tomatoes, red onion, and olives. Gently fold in the cubed cottage cheese. Use salad tongs or two large spoons to mix, being careful not to mash the cheese.

Step 4: Dress the Salad

Drizzle the olive oil and red wine vinegar evenly over the salad. Sprinkle with dried oregano, salt, and freshly cracked black pepper. Give everything a gentle toss to evenly coat the vegetables and cheese in the dressing.

Step 5: Garnish and Serve

Top the salad with freshly chopped parsley for a vibrant finish. Let the salad rest for 10–15 minutes before serving so the flavors can meld. Serve chilled or at room temperature as a side or light meal.

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Notes

This salad is highly versatile—feel free to switch out ingredients based on what you have on hand. You can use English cucumber for fewer seeds, or try heirloom tomatoes for a deeper flavor. If you enjoy a tangier profile, a splash of lemon juice in place of vinegar works beautifully. Adding chickpeas or quinoa can also turn it into a more filling meal. For added crunch, a few toasted pine nuts or sunflower seeds make a great topping.

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Watch Out for These Mistakes While Cooking

• Not draining the cottage cheese: Excess moisture can water down the salad, making it soggy.
• Overmixing the salad: This can break down the delicate ingredients and turn the cheese into mush.
• Using low-quality olive oil: The dressing is simple, so using a flavorful extra virgin olive oil makes a noticeable difference.
• Skipping seasoning: Don’t forget salt and pepper—they bring out the flavors of the vegetables.
• Prepping too early: Mixing everything too far in advance can result in a watery texture as the veggies release moisture.

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Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. If making ahead, keep the dressing separate and mix it in just before serving to preserve the salad’s crispness. Avoid freezing, as the texture of cottage cheese and fresh vegetables will not hold up well after thawing.

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Estimated Nutrition (Per Serving)

• Calories: 210
• Protein: 11g
• Carbohydrates: 9g
• Fiber: 2g
• Sugar: 5g
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 15mg
• Sodium: 420mg

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Frequently Asked Questions

What kind of cottage cheese is best for this salad?

Use full-fat or low-fat cottage cheese with firm curds. Avoid whipped or runny styles.

Can I replace cottage cheese with another type of cheese?

Yes, feta or mozzarella cubes work well as alternatives.

Is this salad good for meal prep?

Yes, but store the dressing separately and add it just before eating.

How do I keep the vegetables crisp?

Store them uncut until you’re ready to assemble the salad. Add salt just before serving.

Can I make this salad vegan?

Absolutely—replace cottage cheese with vegan feta or marinated tofu.

What’s the best vinegar for this recipe?

Red wine vinegar gives a classic Greek flavor, but lemon juice or white balsamic are great too.

Is this salad keto-friendly?

Yes, it’s low in carbs and high in healthy fats and protein, making it keto-compatible.

Can I add protein to make it a full meal?

Definitely—grilled chicken, chickpeas, or quinoa are great protein boosters.

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Conclusion

The Greek Cottage Cheese Salad is a vibrant, wholesome dish that blends traditional Mediterranean flavors with a protein-packed twist. It’s easy to prepare, endlessly customizable, and perfect for everything from picnics to weeknight dinners. With its fresh crunch, creamy texture, and tangy accents, this salad proves that healthy eating doesn’t have to be boring or complicated. Make it once, and you’ll find yourself coming back to it again and again.

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