Hey there! Let’s make something fresh and easy.
This Cottage Cheese Caprese Salad is one of my go-to lunches when I want something healthy, filling, and super simple.
Instead of mozzarella, we’re using creamy cottage cheese.
It’s light, packed with protein, and pairs so well with juicy tomatoes, fresh basil, and a sweet balsamic glaze drizzle.
I first made this on a hot summer day when mozzarella wasn’t in my fridge—and honestly, I liked it even more this way.
Whether you’re prepping lunch, a quick side dish, or a light dinner, this is the kind of easy recipe that’ll make you feel like you’re eating something fancy, but it’s so simple.
🍴 What You’ll Need
Ingredients:
- 1 cup cottage cheese (I like small curd, full fat)
- 1 cup cherry tomatoes, halved
- 8-10 fresh basil leaves, whole or torn
- 1 tablespoon balsamic glaze
- 1 tablespoon olive oil
- 1/4 teaspoon flaky sea salt (or to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
⭐️ Why I Love This Recipe
I keep coming back to this one because it hits that perfect combo of creamy, juicy, fresh, and tangy. Here’s why it’s a winner in my kitchen:
- No cooking required, and it’s done in under 10 minutes.
- Packed with protein thanks to cottage cheese.
- The balsamic glaze gives it that perfect sweet and tangy pop.
- You can easily make it for one or double it for a crowd.
- It’s great any time of year, but especially refreshing in summer.
🍽 Servings: 2
⏱ Total Time: 10 minutes (no cooking needed)
🔬 Why This Recipe Works (Quick Science)
- Cottage cheese gives you creamy richness and protein, balancing the acidity of the tomatoes.
- Balsamic glaze adds a layer of sweetness and tang, making the whole dish pop.
- Fresh basil releases aromatic oils when torn, enhancing the freshness.
- The salt and olive oil bring all the flavors together and help pull juices from the tomatoes, creating a simple, tasty dressing right in the bowl.
⚠️ Common Mistakes
- Using watery cottage cheese: Drain off extra liquid if needed.
- Not seasoning: Don’t skip the salt—it wakes up all the flavors.
- Skipping the olive oil: It makes the cottage cheese smooth and rich.
- Overdressing with balsamic glaze: A little goes a long way.
🍽 What to Serve With
- Toasted sourdough bread or crostini
- Grilled chicken or shrimp
- Fresh fruit like melon or strawberries
- A simple side of quinoa or farro
- Sparkling water with lemon or iced tea
🤔 FAQ
Can I use a different cheese?
Yes! Burrata, ricotta, or even a thick Greek yogurt work great.
What’s the difference between balsamic vinegar and glaze?
Glaze is reduced and sweetened balsamic vinegar—thicker and sweeter.
How long does this salad last in the fridge?
Best fresh, but you can keep it for up to 1 day. The basil wilts quickly.
Can I meal prep this?
Sort of. Prep the components separately and assemble just before serving.
🔧 Tools You’ll Need
- Small mixing bowl or plate
- Sharp knife
- Cutting board
- Measuring spoons
- Spoon for serving
- Small serving bowl or shallow dish
🔄 Substitutions & Variations
- Cheese: Swap cottage cheese for ricotta, burrata, or thick Greek yogurt.
- Tomatoes: Use heirloom slices, grape tomatoes, or diced Roma tomatoes.
- Herbs: Add fresh oregano or mint for a twist.
- Extras: Sprinkle with pine nuts, toasted almonds, or avocado slices.
- Dressing: Swap balsamic glaze for pesto or honey.
🕒 Make Ahead Tips
- Slice the tomatoes and store in an airtight container for up to 1 day.
- Wash and dry basil leaves ahead, wrap in a paper towel and refrigerate.
- Keep cottage cheese in its container until ready to serve.
- Assemble everything just before serving for the freshest flavor.
👩🍳 Let’s Make It Step By Step
Step 1: Prep the Tomatoes
Cut your cherry tomatoes in half. They should be juicy and bright.
Step 2: Prep the Basil
Tear your basil leaves by hand (or leave them whole if you like). Tearing releases more aroma than chopping.
Step 3: Arrange the Cottage Cheese
Spoon the cottage cheese into your serving bowl, creating a smooth, fluffy mound in the center.
Step 4: Add the Tomatoes and Basil
Scatter the halved cherry tomatoes and torn basil leaves around and over the cottage cheese. Let some tomatoes sink into the cheese.
Step 5: Season and Drizzle
Sprinkle the flaky sea salt and freshly ground black pepper evenly over everything. Then drizzle olive oil and balsamic glaze on top, creating shiny ribbons.
Step 6: Serve and Enjoy!
Your salad is ready to eat. Grab a fork and dig in!
🧊 Leftovers & Storage
- Best eaten fresh, but you can refrigerate leftovers in an airtight container for up to 1 day.
- Stir everything together before storing.
- The basil might wilt and the cottage cheese may release some liquid, so give it a quick stir before eating.
💬 Wrap-Up
I hope this Cottage Cheese Caprese Salad brings some fresh, simple joy to your table. Whether you’re whipping it up for a quick lunch or a relaxed side dish, it’s one of those recipes you’ll want to make again and again.
If you try it, let me know how it turned out! Got questions? Drop them in the comments—I’d love to help.