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Greek Style Cottage Cheese Salad
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Greek-Style Cottage Cheese Salad

This Greek-style cottage cheese salad is the sort of simple dish that feels far greater than the sum of its parts. Creamy cottage cheese, sharp pickled onions, sweet juicy tomatoes and salty olives come together in a fresh, protein-rich salad that works beautifully as a light lunch or dinner, a relaxed supper, or a side. Best of all, there is no real work involved. 
This recipe was developed for Naturally Good Health Magazine. Available free in your local HF shop.
Course Appetizer, Dip, Salads, Side Dish, Snack
Cuisine Greek, International, Northern European
Keyword Diabetic Friendly, Grain Free, Ketogenic, Low Carb, Sugar free, Vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Dip, Salads, Side Dish, Snack
Cuisine Greek, International, Northern European
Servings 2 - 4 as a side

Ingredients

  • 60 g red onion 1 small, finely sliced
  • 3 tbsp good-quality red wine vinegar
  • ¼ tsp salt
  • 300 g full-fat cottage cheese
  • 1 tbsp lemon juice
  • A smidgen of grated garlic about ½ clove
  • 200 g cherry tomatoes quartered
  • 200 g cucumber about ½, chopped into bite-sized pieces
  • 10 Kalamata olives pitted and thinly sliced
  • A few dill fronds lightly torn
  • 2 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  • Place the finely sliced red onion in a small bowl. Add the red wine vinegar and salt, then toss and leave to stand while you prepare the rest. (This gives you a quick pickle, softening the onion and rounding out its flavour.)
  • In a separate bowl, mix the cottage cheese with the lemon juice and grated garlic until well combined. Set aside.
  • In another bowl, combine the tomatoes, cucumber and olives. Lightly season with salt and pepper, drizzle with olive oil, then toss gently.
  • Spread the cottage cheese over a small serving dish in a thick, even layer. Spoon over the onion and its pickling juices, followed by the tomato mixture, letting the juices to soak into the cheese.
  • Finish with the dill and a final drizzle of olive oil. Taste and adjust the seasoning if needed.

Maggie's Tips

  • To store: keep well in an airtight container in the fridge for up to 3 days.
  • This is a very adaptable salad, so don’t worry too much about exact ingredients or quantities.