COTTAGE CHEESE RECIPES · NO-COOK LUNCHES
This cottage cheese salad is a savory bowl of cottage cheese, crisp cucumber, cherry tomatoes and red onion with dill, lemon and olive oil. There is nothing to cook, it takes about 10 minutes, and it works as a light lunch for two or a side dish for four.
Jump to Recipe
- Serves
- 2 as lunch, 4 as a side
- Total time
- 10 minutes
- Cooking
- None
- Protein
- About 25 g per serving
- Keeps
- Up to 2 days, chilled
Why You’ll Love This Cottage Cheese Salad
- No cooking. Chop, stir and eat. It is ready faster than a sandwich.
- High protein, low effort. Cottage cheese supplies almost all of the protein, so there is no meat to cook.
- Fresh and crunchy. Cucumber and onion give the creamy cottage cheese some bite.
Ingredient Notes
Small-curd 2% cottage cheese holds the vegetables best. If your tub is watery, pour off the liquid on top first.
English or Persian cucumbers have thin skins and few seeds, so there is no need to peel them. Seed a regular cucumber so the salad does not turn watery.
Fresh dill gives the classic flavor. Chives, parsley or a teaspoon of dried dill also work.
The recipe card below lists every quantity in one place.
How to Make Cottage Cheese Salad
Chop the vegetables
Dice the cucumber, halve the cherry tomatoes and finely chop the red onion and dill. Pat the cucumber dry if it is very wet.
Dress and serve
Add the olive oil, lemon juice, salt and pepper, then fold gently so the curds stay whole. Serve right away or chill.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Salt at the end. Salt pulls water out of cucumber and tomato. Season just before serving so the salad stays thick.
- Fold, do not stir hard. Gentle folding keeps the curds intact and the salad creamy instead of soupy.
- Taste the onion. If raw red onion is too sharp for you, soak the chopped onion in cold water for 5 minutes and drain.
- Drain before leftovers. If liquid collects after a night in the fridge, pour it off and stir.
Substitutions and Variations
- Greek style: Add sliced olives and a pinch of dried oregano, and swap the dill for parsley.
- Extra crunch: Add diced bell pepper, radishes or celery.
- More protein: Top with a chopped hard-boiled egg or a spoonful of chickpeas. These are not included in the nutrition estimate.
- Dairy note: Lactose-free cottage cheese works the same way.
Budget Tips
A large tub of store-brand cottage cheese costs less per gram of protein than most deli meat, and one cucumber and a handful of tomatoes are enough for the whole bowl. In winter, use whatever crunchy vegetables are cheapest, such as celery or bell pepper.
Serving Suggestions
Eat it with a spoon, pile it on toast or scoop it with crackers. For a heartier lunch, serve it next to the cottage cheese egg salad or the high-protein chicken salad. You can find more ideas in our cottage cheese recipes.
Storage, Reheating and Meal Prep
Refrigerate in an airtight container and eat within 2 days. The vegetables release liquid as they sit, so drain and stir before serving. This salad does not freeze well.
Food safety: Keep the salad refrigerated and do not leave it at room temperature for more than 2 hours. Check the date on the cottage cheese before using it.
Recipe Questions
What goes well with cottage cheese in a salad?
Crunchy, watery vegetables such as cucumber, tomato, bell pepper, radish and red onion, plus fresh herbs, lemon and olive oil. Olives and hard-boiled eggs also work.
Is cottage cheese salad healthy?
It is high in protein and mostly vegetables. One lunch-size serving of this recipe has about 25 g of protein. Cottage cheese does contain sodium, so taste before adding salt.
Can I make cottage cheese salad ahead?
Yes, up to a day ahead. Keep the salt out until serving and drain any liquid that collects.
Is cottage cheese salad sweet or savory?
This one is savory. Sweet versions mix cottage cheese with fruit such as pineapple or berries.
Cottage Cheese Salad
Ingredients
Method
- Dice the cucumber, halve the cherry tomatoes and finely chop the red onion and dill. Pat the cucumber dry with a paper towel if it is wet.
- Put the cottage cheese in a medium bowl. Add the cucumber, tomatoes, onion and dill.
- Drizzle with the olive oil and lemon juice and sprinkle with the salt and pepper. Fold gently until combined.
- Taste and adjust the seasoning. Serve right away, or cover and chill for up to 2 days.