Easy Greek-Inspired Cottage Cheese Salad (Print version)

A creamy, crisp, no-cook cottage cheese salad with Greek-inspired vegetables, olives, herbs, lemon, and olive oil.

# Ingredients:

For the salad

01 - 1 1/2 cups (340 g) small-curd cottage cheese
02 - 1 cup (150 g) cherry tomatoes, halved or quartered
03 - 1/2 English cucumber (150 g), diced
04 - 1 small red bell pepper (120 g), diced
05 - 1/3 cup (45 g) pitted Kalamata olives, halved
06 - 2 tablespoons finely diced red onion
07 - 2 tablespoons chopped fresh dill or basil

For the lemon oregano finish

08 - 1 1/2 tablespoons extra-virgin olive oil
09 - 1 tablespoon fresh lemon juice
10 - 1/2 teaspoon dried oregano
11 - 1/4 teaspoon black pepper
12 - Pinch of salt, only if needed

# Instructions:

01 - Dice the cucumber, bell pepper, tomatoes, and red onion into small bite-size pieces. Halve the olives and chop the herbs.
02 - Add the cottage cheese to a medium bowl. Stir in the olive oil, lemon juice, oregano, and black pepper just until combined.
03 - Add the cucumber, tomatoes, bell pepper, olives, red onion, and herbs. Fold gently with a wide spoon so the curds stay creamy.
04 - Taste before adding salt because the olives and cottage cheese may be salty enough. Serve cold with crackers, toast, pita, or lettuce cups.

# Good to know:

01 - Best served right after mixing for the crispest texture.
02 - Chop the vegetables ahead and mix with cottage cheese just before serving.
03 - If leftovers loosen in the fridge, stir in 1-2 tablespoons more cottage cheese.

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