Savory Cottage Cheese Salad with Vegetables Recipe

This savory cottage cheese salad with vegetables recipe is a bright & fresh bowl, a with creamy cottage cheese & crunchy vegetables. A savory high-protein breakfast or light lunch, that’s satisfying and a great way to dress up plain cottage cheese.

This fantastic cucumber and tomato salad is ready in 10 minutes, and requires no cooking. Add delicious crunch and flavor to your cottage cheese without fruit, this tasty bowl makes a filling and satisfying meal or snack.

I love adding protein-rich cottage cheese to my meal plan, but I’m always looking for ways to dress it up. This tasty cottage cheese vegetable salad is a light and refreshing recipe – it makes a fantastic savory breakfast, or a light lunch in the summer when you want something cool.

It’s ready in minutes – all you need to do is chop the veggies and mix the ingredients together. It’s a great  no-cook recipe, and is fantastic to eat year-round.

This Cottage Cheese Salad with Vegetables Recipe Is

• Creamy
• Bright
• Fresh
• Crunchy
• Loaded with Flavor
• Ready in 10 Minutes
• Vegetarian, Low Carb, and Gluten Free – Naturally!

A No Cook Savory Breakfast in 10 Minutes

This no-cook cottage cheese salad is a quick and simple recipe.  I love a good no-cook recipe for those days when I’m not feeling like standing around the stove, or for summer mornings when it’s too hot to cook. I have a whole collection of recipes that require zero cooking at all, check them out here!  

This vegetable cottage cheese salad comes together in about 5-10minutes, and doesn’t require the stove or microwave to make. Just use a few fridge & pantry ingredients and you have a quick meal ready in no time.  And very little to clean up afterwards… an added bonus!

What’s In This Cucumber and Mint Salad with Tomatoes?

See the recipe card below for full ingredient amounts and recipe instructions!

• Cottage Cheese – I like getting a low-fat cottage cheese for this salad, but you can use any variety you prefer (fat-free, whole milk, etc). Cottage cheese is high in protein and low in carbohydrates.
• Tomatoes – I used cherry tomatoes, but you can use any variety you have on hand. If you’re making this in the winter or when tomatoes aren’t in season, I’d recommend using cherry tomatoes, which are usually sweeter.
• Cucumber – I used English cucumber for this salad.
• Parsley
• Red Wine Vinegar: I used red wine vinegar to give this dish a really nice bright Mediterranean flavor – for that, this red wine vinegar is my go-to!
• Oregano: a spice I always put in my salad dressings, marinades, or soups! Dried oregano has a bright and earthy flavor, and goes so well with the vegetables.
• Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily! I love this garlic powder and add it to a lot of recipes that I would use fresh garlic in too.

How Do I Make This Low Carb/Keto Cottage Cheese Salad?

1. In a large bowl, add the chopped tomatoes, cucumber, and mint leaves.
2. Add the red wine vinegar, olive oil, sugar, oregano, and garlic salt. Toss well to combine.
3. Refrigerate salad for at least 1 hour. Toss well again before serving.

No-Cook Recipes You May Enjoy

• Spicy Pineapple Salad with Jalapeno and Lime Recipe
• Mini Caprese Skewers Recipe
• Pesto Chickpea Salad Sandwich Recipe
• Mexican Tuna Salad Recipe
• Pineapple Pico de Gallo Salsa Recipe

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Cottage Cheese Salad with Vegetables

Kelly Jensen

This savory cottage cheese salad with vegetables recipe is a bright & fresh bowl, a with creamy cottage cheese & crunchy vegetables. A savory high-protein breakfast or light lunch, that’s satisfying and a great way to dress up plain cottage cheese.

5 from 2 votes

Print Recipe Pin Share Tweet

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Course Breakfast, Lunch, Snack

Cuisine American

Servings 3

Calories 158 kcal

Ingredients

  

1x2x3x

• 16 ounces cottage cheese
• 1 large tomato or 1 cups cherry tomatoes, diced
• 1 cup cucumber diced
• 1/4 cup fresh parsley chopped
• 1 tablespoon red wine vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon oregano
• Black Pepper to taste

Cook ModePrevent your screen from going dark

Instructions

 

• In a large bowl, add the cottage cheese, chopped tomatoes, cucumber, and parsley leaves.
• Add the red wine vinegar, oregano, and garlic powder. Toss well to combine.
• Enjoy immediately, or chill in the refrigerator, and enjoy within 24 hours.

Nutrition

Calories: 158kcalCarbohydrates: 7gProtein: 17gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 26mgSodium: 481mgPotassium: 255mgFiber: 1gSugar: 5gVitamin A: 668IUVitamin C: 8mgCalcium: 142mgIron: 1mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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