Ingredients
Salad Ingredients
- 10 oz reduced fat cottage cheese (two 5 oz containers)
- 1 cup cucumber, diced
- 1/2 cup red onion, diced
- 1/2 cup cherry tomatoes, diced
- 2 tbsp kalamata olives, diced
- 2 tbsp fresh basil, chopped
Dressing
- 1 tbsp balsamic vinegar
- 1/2 tbsp olive oil
- 1/2 tsp kosher salt
- Fresh cracked black pepper, to taste
Instructions
- Prepare the Vegetables: Finely dice the cucumbers, cherry tomatoes, red onion, kalamata olives, and chop the fresh basil to ensure even distribution of flavors and a crisp texture in the salad.
- Season the Salad: Place the diced vegetables in a bowl and season with kosher salt and freshly cracked black pepper to enhance the natural flavors.
- Make the Dressing: In a small bowl, combine the olive oil and balsamic vinegar, whisking gently to emulsify the dressing.
- Toss the Salad: If serving immediately, pour the dressing over the seasoned vegetables and toss gently to coat everything evenly.
- Assemble the Dish: Spoon one container (5 oz) of cottage cheese onto a serving plate or bowl, then top with the dressed vegetable salad for a creamy, flavorful finish.
- Meal Prep Option: If preparing ahead, keep the dressing separate to add just before serving to maintain freshness and texture.
Notes
- This salad works well as a light main course or a refreshing side dish.
- For added protein, consider topping the salad with grilled chicken or chickpeas.
- Use low-fat or regular cottage cheese based on your dietary preference.
- Best served fresh, but can be stored in the refrigerator for up to 24 hours if dressing is kept separate.
- Adjust seasoning to taste before serving, especially if using salted olives.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Main Course
- Method: No-Cook
- Cuisine: Greek, Italian, Mediterranean
- Diet: Low Fat
