Ingredients
1 cup full-fat cottage cheese
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
2 tbsp Kalamata olives, halved
2 tbsp red onion, thinly sliced
1 tbsp fresh parsley or dill, chopped
1 tbsp crumbled feta cheese
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1/2 tsp dried oregano
Salt and freshly ground black pepper to taste
Instructions
1. Wash and chop vegetables: halve cherry tomatoes, dice cucumber, thinly slice red onion, and roughly chop fresh parsley or dill.
2. In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
3. Scoop cottage cheese into a serving bowl as the base.
4. Arrange tomatoes, cucumber, olives, and red onion over the cottage cheese.
5. Sprinkle crumbled feta cheese on top.
6. Drizzle with the dressing and garnish with fresh herbs.
7. Serve immediately. Optionally, gently toss before eating.
Notes
For meal prep, chop vegetables and whisk dressing separately; assemble just before serving. Best enjoyed cold; do not reheat. For a milder onion flavor, soak sliced red onion in ice water for 5-10 minutes. Full-fat cottage cheese recommended for best texture and satiety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: lunch
- Method: no-cook
- Cuisine: mediterranean
- Diet: low-carb
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 1050mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0.1g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 40mg