Introduction
Okay, if you’re anything like me, you love a recipe that’s fast, fresh, and leaves you feeling good.
This Mediterranean Cottage Cheese Salad is one of my go-to lunches or quick sides when I want something light but still super satisfying.
The creamy cottage cheese pairs perfectly with crunchy cucumbers, juicy tomatoes, briny olives, and a little bite from red onion.
A squeeze of lemon and fresh parsley on top just makes it sing.
You’ll love how easy this is—no stove, no oven—just a little chopping and mixing.
I make it all the time when I want something bright and fresh but don’t feel like turning on the oven.
Why I Love This Recipe ❤️
This salad hits the sweet spot for me because it’s:
- Fresh and creamy at the same time.
- Ready in less than 10 minutes.
- Packed with flavor without a lot of fuss.
- Naturally high in protein (thank you, cottage cheese).
- Perfect as a snack, side, or light meal.
I started making this during a summer trip to Greece, where all the produce tasted amazing. I didn’t want to cook anything hot, so I tossed everything fresh together—and it just worked. Now it’s in my weekly rotation.
What You’ll Need 🛒
- 1 cup full-fat cottage cheese (creamy, not dry-curd)
- 1/2 cup cucumber, diced small
- 1/2 cup cherry tomatoes, halved
- 1/4 cup black olives, sliced (I love Kalamata, but any works)
- 1/4 cup red onion, thinly sliced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil (optional, for extra richness)
- Salt and black pepper, to taste
Pro Tips 🔥
- Chill your veggies first. This salad is best cold and crisp.
- Drain your cottage cheese if it’s too watery. You want creamy, not soupy.
- Taste and adjust the lemon juice and salt. Some cottage cheese brands are saltier than others.
- Add olive oil if you want it richer. Totally optional but super tasty.
- Let it sit for 5 minutes before eating. The flavors blend better that way.
Tools You’ll Need 🛠️
- Sharp knife
- Cutting board
- Mixing bowl
- Measuring cups and spoons
- Citrus juicer (optional)
- Spoon for mixing
Substitutions & Variations 🔄
- Swap feta cheese for cottage cheese for a saltier version.
- Use dill or mint instead of parsley.
- Add chickpeas for extra protein and fiber.
- Toss in some arugula or baby spinach to make it a full salad.
- Use green olives instead of black.
Make Ahead Tips ⏰
This salad is best fresh, but you can chop all the veggies ahead and store them separately. When ready to eat, mix them with the cottage cheese, lemon juice, and seasoning.
How to Make Mediterranean Cottage Cheese Salad 🥣
Serves: 2
Prep Time: 10 minutes
Cook Time: 0 minutes
Step 1: Dice the Cucumbers and Halve the Tomatoes
Dice 1/2 cup cucumber into small pieces. Slice 1/2 cup cherry tomatoes in half.
Step 2: Slice the Olives and Onion
Thinly slice 1/4 cup black olives and 1/4 cup red onion.
Step 3: Chop the Parsley
Roughly chop 2 tbsp of fresh parsley leaves.
Step 4: Add Cottage Cheese to Bowl
Scoop 1 cup of creamy full-fat cottage cheese into a medium mixing bowl.
Step 5: Add the Veggies
Add the diced cucumber, halved cherry tomatoes, sliced olives, sliced onion, and chopped parsley to the bowl with the cottage cheese.
Step 6: Add Lemon Juice, Olive Oil, Salt & Pepper
Drizzle 1 tbsp lemon juice and 1 tbsp olive oil over everything. Sprinkle with salt and freshly ground black pepper to taste.
Step 7: Gently Toss Everything Together
Use a spoon to gently fold the ingredients together until evenly mixed but still chunky.
Step 8: Serve and Enjoy
Scoop the salad into serving bowls or enjoy straight from the mixing bowl!
Macros (Per Serving – Recipe Makes 2 Servings)
- Calories: ~220
- Protein: 16g
- Fat: 11g
- Carbs: 9g
- Fiber: 2g
Why This Recipe Works (Quick Science) 🔬
- Cottage cheese = high protein, creamy base → balances the crunchy veggies.
- Lemon juice and salt brighten flavors → citrus and salt enhance the creaminess.
- Raw veggies = crisp and refreshing → they add crunch without cooking.
- Olives add umami + fat → rounds out the flavors perfectly.
Common Mistakes ❌
- Using watery cottage cheese. Go for full-fat, thick cottage cheese for best texture.
- Over-mixing. You want chunks, not mush.
- Skipping the salt and lemon. These really make the flavors pop.
- Cutting the veggies too big. Smaller cuts = better bite balance.
What to Serve With 🍽️
- Warm pita bread or pita chips
- Grilled chicken or shrimp
- Hummus and falafel
- Quinoa or couscous salad
- A glass of crisp white wine or sparkling water with lemon
FAQ ❓
Q: Can I make this dairy-free?
A: Sure! Try plain unsweetened coconut yogurt or a dairy-free ricotta alternative.
Q: How long does it last in the fridge?
A: Best eaten right away, but it’ll keep 1-2 days in the fridge. Stir before serving.
Q: Can I add protein?
A: Yes! Grilled chicken, tuna, or chickpeas are all great add-ins.
Q: Is this keto-friendly?
A: Pretty much, yes. Cottage cheese is low carb and the veggies are keto-approved.
Leftovers & Storage 🥶
Store leftovers in an airtight container in the fridge for 1-2 days. Stir before serving. The veggies will release a little water, so it’ll be a bit more liquidy the next day, but still tasty.
Conclusion 💬
There you have it—Mediterranean Cottage Cheese Salad, fresh and ready in no time. I hope this recipe gives you something new and simple to love on busy days. If you try it, leave a comment and let me know how it turned out, or ask any questions you have. I’d love to hear from you!