Cottage Cheese Salad
Published Sep 25, 2023, Updated Oct 03, 2023
This post may include affiliate links. Thank you for your support.
This cottage cheese salad combines fresh veggies and herbs with cottage cheese for a simple, yet flavorful salad that’s low in calories, but packed with 29 grams of protein.
Ever since cottage cheese ice cream went viral earlier this year I’ve been making all the cottage cheese recipes. From cookies and smoothies to oatmeal and now this cottage cheese salad!
This salad has a base of protein-packed cottage cheese and is topped with fresh veggies and herbs. It’s super easy to whip up, low in calories and high in protein making it a great healthy lunch option that’s filling and delicious.
Why You’ll Love This Salad
- It’s light, refreshing and packed with 29 grams of protein!
- It comes together in a matter of minutes!
- Serve it on its own for a light lunch, as a side with a protein for dinner or bring it to a potluck or party and serve it as a dip with pita chips.
- full-fat cottage cheese – the star ingredient that provides creaminess, protein and calcium. I like using 4% whole milk Good Culture cottage cheese, but you can use 2% or low-fat cottage cheese instead. And because cottage cheese has a higher sodium content there’s so need for a ton of salt in this recipe.
- cucumber – adds a refreshing crunch to this salad! I used Persian cucumbers, but feel free to use English cucumbers or regular cucumbers instead. I also didn’t peel my cucumbers, but if you prefer to peel yours, go for it!
- cherry tomatoes – these add a pop of color and slightly sweet flavor and pair perfectly with the cottage cheese.
- red onion – offers a slight bite and a burst of flavor.
- white wine vinegar – adds a tangy kick and slight sweetness that balances out the richness of the cottage cheese.
- extra virgin olive oil – a drizzle of high-quality olive oil enhances the flavors and offers a smooth texture.
- fresh herbs – fresh dill or parsley adds freshness and a vibrant pop of color.
- cracked pepper and flaky sea salt – for seasoning to bring all the flavors together.
How to Make
In a medium bowl, combine tomatoes, cucumbers and onion. Sprinkle with a little sea salt and a crack of pepper, then toss to combine.
In a shallow bowl, add full-fat cottage cheese and white wine vinegar then stir to combine.
Using a slotted spoon to drain excess liquid, scoop the veggie mixture on top of the cottage cheese. Toss everything to combine.
Finish by topping the salad with fresh herbs, a drizzle of extra virgin olive oil, cracked pepper, and flaky sea salt.
Enjoy on its own or serve with pita chips or bread.
Substitutions & Notes
Vegetables – The fresh cucumber and juicy tomatoes work well with the cottage cheese, but feel free to swap them out with whatever you have on hand. Bell peppers, green onions, peas, green beans, olives and broccoli are all great substitutions.
Vinegar – I like the touch of sweetness that the white wine vinegar adds to this dish, but you can use apple cider vinegar as a substitute if that’s what you have on hand. You can also skip the vinegar all together. I tested this salad without the vinegar and it was still delicious!
Swap the veggies for fruit – Try swapping the veggies for fruit instead for a sweeter, fruity cottage cheese salad. Some good fruit pairings would be oranges, sliced strawberry, peaches, crushed pineapple, blueberries and mango.
What to Serve With This Cottage Cheese Salad
This cottage cheese salad is filling on its own for a snack or light lunch, but it also makes for a wonderful appetizer or dip served with pita chips or toasted bread. Here are some serving ideas:
- Grilled Seafood: This salad is a light and refreshing side to a seafood main course like grilled shrimp or salmon.
- Grilled Chicken: A classic grilled chicken would be an excellent addition with this creamy and crunchy salad on the side.
- Pasta Dishes: Whether it’s a simple aglio e olio or a more complex carbonara, the refreshing taste of this salad goes with pasta wonderfully.
- Pita Chips: Get some freshly baked pita chips and use this cottage cheese salad as a dip!
- Bread Spread: Use the salad as a spread on a baguette or focaccia for an easy appetizer.
How to Store Leftovers
Store any leftover salad in an airtight container in the refrigerator for 2-3 days. Due to the nature of fresh produce and cottage cheese, it’s best to enjoy this dish as fresh as possible. As it sits the veggies might get soggy.
More Salad Recipes
- Pear Salad with Walnuts, Avocado and Grilled Chicken
- Greek Salad
- Classic Broccoli Salad
- Healthy Taco Salad
- Roasted Vegetable Salad
- Kale Caesar Salad
- Easy Cucumber Salad
- Kale and Cabbage Pad Thai Salad
More Cottage Cheese Recipes
- Cottage Cheese Cookie Dough
- Cottage Cheese Ice Cream
- Cottage Cheese Smoothie
- High Protein Cottage Cheese Oatmeal
- Frozen Cottage Cheese Bark
- Banana Cottage Cheese Pancakes
- Cottage Cheese Scrambled Eggs
- Cottage Cheese Pasta
- Cottage Cheese Pancakes
Cottage Cheese Salad
- ¾ cup cucumber, chopped
- ¾ cup cherry tomatoes, halved
- 2 Tablespoons red onion
- 1 cup full fat cottage cheese, I used Good Culture 4%
- ½ – 1 Tablespoon white wine vinegar
- Drizzle of extra virgin olive oil
- Fresh herbs, dill or parsley, for serving
- Cracked pepper and flakey sea salt
- Combine tomatoes, cucumbers and onion in a medium bowl. Sprinkle with a little salt and a crack of pepper and toss to combine.
- Add cottage cheese and vinegar to a shallow bowl and stir to combine. Scoop veggies on top with a slotted spoon to drain excess liquid from the veggies.
- Toss to combine, top with fresh herbs, a drizzle of olive oil, cracked pepper and flaky sea salt. Enjoy on its own or served with pita chips or bread.
Nutrition information is automatically calculated, so should only be used as an approximation.