The Story Behind My Cottage Cheese Salad
Okay, if you ever call me up just as I’m rummaging through the fridge at 6 PM, there’s a good chance you’ll catch me throwing together this Cottage Cheese Salad. Real talk—this was the first “fancy” salad I made for my partner after moving in together (awkward attempt at romance, but hey, at least it was delicious). It’s quick, it’s unfussy, and honestly, it’s rescued many a lazy weeknight. There’s something soothing about mixing it up, even if it means chasing runaway cherry tomatoes across the counter—seriously, those little things are stealthy!
Why You’ll Love This Recipe—Or At Least Why My Family Does
I make this Cottage Cheese salad when I’m absolutely not in the mood for a heavy meal—or when lunch feels like a chore. My teen always piles extra on her plate and sneaks the leftovers for midnight snacks (I know, because the bowl’s mysteriously empty by morning). This salad is weirdly comforting and you can just wing it with whatever veggies are about to turn questionable in your produce drawer. Sometimes I wish every recipe could be this forgiving. One time I tried tossing in some leftover roasted veggies, and honestly? Not mad about the result at all!
Gather Up Your Ingredients—Nothing Fussy Needed
- About 1 cup (big handful) cottage cheese (full fat tastes creamier but go low fat if you’re feeling healthy; my dad swears by Brand X, but store brand works fine, promise)
- 1 large cucumber, diced (sometimes I use the mini ones or—honestly—skip peeling if I can’t be bothered)
- Pokey handful cherry tomatoes, halved (but grape tomatoes, or chopped regular ones in a pinch, won’t kill the vibe)
- A quarter of a red onion, really thinly sliced (or a couple green onions—actually, shallots once, when I ran out. Not bad at all.)
- Fresh dill, snipped (dry is okay too, but use less)
- Dash of black pepper and salt, to taste (I know, everyone says this, but trust your tongue)
- 1 tablespoon olive oil (sometimes I skip it, but it helps things meld)
- Squeeze of lemon juice—like, half a lemon? Or use vinegar if that’s what’s in the fridge
- Optional bonus: handful diced bell pepper, radish, or whatever you fancy
How To Toss This Together—With Zero Stress
- Grab a medium-ish bowl (or a big mug, really, no judgements here). Chuck in your chopped cucumber, tomatoes, red onion, and bell pepper if you’re feeling colorful.
- Spoon cottage cheese right on top. This is the bit where I usually sneak a taste—just to check the cheese isn’t too sour, you know?
- Scatter dill over everything, add the salt and pepper. Pour in the olive oil and squeeze in that lemon juice. Give it a gentle toss with a fork or your (clean!) hands. Don’t worry if it looks a little gloopy at first—it’ll settle.
- Let it sit for 5-10 minutes. Or don’t. But the flavors meld better if you wait; I tend to snack straight from the bowl while nobody’s looking.
Notes From My Scattered Kitchen
- If your cottage cheese is really chunky, try breaking it up with a fork first—otherwise, you’ll get awkward cheese blobs. Not the end of the world, but feels odd on the tongue.
- I’ve found that using the end bits of onion is fine, though once I accidentally used too much and it was a tear-jerker (literally).
- Salt matters more than you’d think. Go slow—it’s easy to overdo it, and it’s tough to unsalt a salad.
- Oh! I sometimes add a shake of smoked paprika if I’m feeling zesty. Not traditional, but why not?
Variations—Because Why Not Experiment?
- Once, I added crumbled feta alongside the cottage cheese. It was a bit much, honestly, but kinda fabulous if you’re a cheese person.
- Try adding diced avocado—tastes super creamy. Only downfall: if you don’t eat it fast, it looks a bit grey later.
- I tried this with tinned sweetcorn. Would not repeat—too sweet for my taste, but maybe you’ll love it?
- I sometimes throw in a handful of toasted walnuts for crunch, but pecans (if you’ve got ‘em) work too.
Don’t Panic About Equipment
All you really need is a mixing bowl and something to stir with. I mean, a fancy salad spinner’s nice, but who actually has bench space for that? If you don’t have a proper chef’s knife, any sharp-ish knife will do—just watch your fingers. (I’ve once mixed it in a plastic takeaway tub, worked a treat!)
How Long Does This Last? (Not Long In My House!)
This’ll keep in the fridge, covered, for about a day—maybe two if you really pack it in tight. But truthfully, ours usually vanishes before it can get old. If it does hang around, I think it actually tastes better the next day (the veggies soak up the flavors), but the cucumber does go a bit watery. Nothing a quick stir can’t fix.
How We Serve It—And A Family Quirk
Sometimes I treat this as a main meal with crusty bread (heavenly when warm, by the way). My mum used to plop a big scoop on top of leafy greens at holiday cookouts, which always looked so fancy, but honestly, I just love it with some pita chips or straight up with a fork, hunched over the bowl. Oh, we sometimes even spoon it over baked potatoes—random, but spectacular.
Lessons Learned The (Not So) Hard Way
- Don’t rush chopping the onions—one time, I just hacked them up, and nobody would sit near me after lunch for, like, an hour.
- If you add too much lemon, the cottage cheese gets weirdly runny. Actually, I find it works better if you add the lemon slowly, tasting as you go.
- Washing dill is kind of a pain, but gritty salad is worse—so give it a rinse or you’ll regret it.
You Asked! (Here’s What I Usually Hear)
Q: Can I use ricotta cheese instead of cottage cheese?
A: Maybe! The flavor’s a bit milder and honestly, it blends smoother. Still tasty—just less tangy, kind of.
Q: Does this actually fill you up?
A: Surprisingly, yes! But if you’ve been running around all day or wrangling kids, maybe pair it with some toast or a boiled egg?
Q: Is there a vegan version?
A: Sort of. I tried a store bought vegan cottage cheese (here’s a handy vegan cheese guide), and it worked, though the texture was a bit… different. Not bad, just different. Add extra lemon to perk it up.
Q: Any suggestions for making this look fancier?
A: Ooh, try sprinkling some extra dill on top and maybe a few pomegranate seeds if you’re feeling posh. Or consult this fun salad topping roundup for other ideas.
Q: What if I hate raw onions?
A: Just leave them out! Actually, thinly sliced radish gives a bit of bite, or try pickling the onions first—soak them in a splash of vinegar for 10 minutes.
By the way—if you’re after more creative salad inspo, I semi-regularly peek at Cookie and Kate’s salad ideas. Just saying, it’s become a time sink for me on lazy Sundays.
Ingredients
- 2 cups cottage cheese
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
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1In a large salad bowl, add the cottage cheese.
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2Add the cherry tomatoes, cucumber, red onion, bell pepper, and chopped parsley to the bowl.
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3Drizzle the olive oil and lemon juice over the salad ingredients.
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4Season with salt and black pepper to taste.
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5Gently toss all the ingredients until well combined. Serve immediately or chill before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120cal
Protein:
10 gg
Fat:
6 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
8 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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