Greek salad is one of those timeless dishes that never gets old—fresh, crunchy, flavorful, and refreshing. But if you’ve ever wanted to turn it into a more satisfying, protein-rich meal without grilling chicken or opening a can of tuna, this Cottage Cheese Greek Salad is exactly what you need.
It’s a light yet filling twist on the classic, swapping the traditional feta for creamy cottage cheese, which adds a boost of protein while still delivering that tangy, slightly salty element we all love. I started making this version during summer when it felt too hot to cook, and I wanted something fresh but nourishing. Cottage cheese became my secret weapon.
It’s creamy enough to act like a dressing but also holds its own as a main ingredient. The combination of crisp cucumbers, juicy tomatoes, kalamata olives, and red onion with spoonfuls of cottage cheese is simply irresistible. It’s perfect for lunch, a light dinner, or even as a side dish for grilled meats or pita wraps.
Best of all, this salad requires zero cooking and comes together in under 15 minutes. It’s ideal for meal prep, picnics, or those times when you need something healthy and fast—but still crave big flavor.
What You’ll Need
- 1 cup cherry tomatoes, halved
- 1 large cucumber, chopped
- ½ red onion, thinly sliced
- ½ cup kalamata olives, pitted and halved
- 1 green bell pepper, thinly sliced (optional)
- ¾ cup cottage cheese (full-fat or low-fat)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- Optional garnish: fresh oregano, chopped parsley, or additional olive oil
Pro Tips
- Use high-quality cottage cheese—look for one with fewer additives and a creamier texture for best flavor.
- Slice onions thinly and soak them in cold water for 5–10 minutes to reduce harshness if serving to kids or sensitive eaters.
- Chop everything roughly the same size so each bite has a little of everything.
- Don’t overdress it—the cottage cheese adds creaminess, so a little oil and vinegar is all you need.
- Make it your own by adding chickpeas, avocado, or grilled veggies.
Tools You’ll Need
- Large mixing bowl
- Cutting board and sharp knife
- Measuring spoons
- Serving platter or bowls
- Spoon for scooping cottage cheese
Substitutions & Variations
Dairy-Free: Use plant-based cottage cheese or omit and substitute with marinated tofu cubes.
Traditional Option: Swap cottage cheese for crumbled feta or goat cheese if preferred.
More Protein: Add a handful of chickpeas, grilled chicken, or tuna for an even heartier meal.
Add Grains: Toss with cooked quinoa or farro to turn this into a Mediterranean grain bowl.
Fresh Herbs: Fresh mint, dill, or basil all work beautifully here.
Make-Ahead Tips
- Chop veggies ahead and store in the fridge separately or in a large container with a paper towel to absorb moisture.
- Mix dressing ahead and store in a sealed jar—just shake and pour when ready.
- Add cottage cheese just before serving to keep everything fresh and creamy.
- Great for lunchboxes—assemble everything in layers and mix before eating.
How to Make Cottage Cheese Greek Salad
Step 1: Prepare the Vegetables
Chop the cucumber, halve the cherry tomatoes, slice the red onion thinly, and slice the bell pepper if using. Halve and pit the kalamata olives.
Step 2: Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, dried oregano, salt, and pepper.
Step 3: Combine the Salad
Add the chopped vegetables and olives to a large mixing bowl. Drizzle with the dressing and toss gently to coat.
Step 4: Add Cottage Cheese
Spoon dollops of cottage cheese over the top of the tossed salad. Garnish with fresh herbs and an extra drizzle of olive oil if desired.
Step 5: Serve
Serve immediately as a main dish or side salad. Pairs well with warm pita, grilled meats, or crusty bread.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 2 days.
- For best texture, store cottage cheese separately and add when ready to eat.
- Avoid freezing—this salad is best enjoyed fresh.
- Use leftovers in a wrap or as a topping for a grain bowl or baked potato.
Final Thoughts
This Cottage Cheese Greek Salad is a beautiful balance of fresh, vibrant vegetables and creamy, satisfying cottage cheese. It’s a smart, no-cook way to get more protein into your meals while still enjoying the bold, bright flavors of the Mediterranean.
Whether you’re meal prepping for the week or tossing together a quick lunch, this salad is a reliable favorite that can easily be adapted to whatever’s in your fridge. Try it soon, and let me know how you made it your own—I’d love to hear what fresh twists you come up with!