Quick Start
This cottage cheese and cucumber salad is bright, creamy, and ready in about 10 minutes — a perfect no-cook side or light lunch. I make a simple dressed mix of small-curd cottage cheese, thinly sliced cucumbers, fresh herbs, and lemon for a refreshing bite. If you like similar light salads, you might also enjoy my take on a chickpea and cucumber salad that pairs chickpeas with the same crisp flavors.
Why Make This Recipe
- Fast and fuss-free: most of the work is slicing and mixing, so it’s ready in about 10–15 minutes.
- High in protein and low in calories thanks to cottage cheese — great for a filling, nutritious meal.
- Versatile: serves as a side, light lunch, or a healthy base for grilled proteins.
- Fresh flavor profile: cooling cucumber, bright lemon, and crunchy herbs make this a summer favorite.
- Personal note: I love this recipe because it’s a reliable way to turn simple ingredients into a satisfying dish in minutes, and it pairs wonderfully with a hearty chicken salad with cottage cheese for a fuller meal.
Recipe Overview
- Prep time: 10 minutes (plus 10 minutes optional chilling)
- Cook time: 0 minutes
- Total time: 10–20 minutes
- Servings: 4 as a side (about 1 cup each)
- Difficulty: Easy
- Method: No-cook assembly — thinly slice and salt cucumbers to remove excess water, combine with cottage cheese, herbs, and a simple lemon-olive oil dressing.
My Experience Making This Recipe
I tested this salad several times with different cottage cheese styles and found small-curd, full-fat gives the best creamy texture. The biggest discovery was salting and draining the cucumber briefly — it keeps the salad from getting watery. Another refinement was a quick chill (10–15 minutes) to let flavors meld before serving.
How to Make Irresistible Cottage Cheese and Cucumber Salad You’ll Crave Today
Start by thinly slicing 1 large English cucumber (or 2 Persian cucumbers) and sprinkle 1/2 teaspoon fine salt over the slices, then let them sit in a colander for 10 minutes to draw out excess water. In a bowl, combine 2 cups small-curd cottage cheese, 2 tablespoons chopped fresh dill or mint, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, and freshly cracked black pepper; fold in the drained cucumber and taste for seasoning. Expect a cool, creamy salad with a balanced tang — serve immediately or chill for 10–15 minutes for a crisper bite.
Expert Tips for Success
- Drain cucumbers well: after salting, press slices gently with paper towels or use a colander to avoid a watery salad.
- Choose the right cottage cheese: small-curd, full-fat cottage cheese gives the creamiest mouthfeel; low-fat versions can be grainier.
- Knife skills matter: use a sharp chef’s knife or mandoline (set to 2–3 mm) for even cucumber slices that dress uniformly.
- Balance acid and fat: start with 1 tablespoon lemon juice and 1 tablespoon olive oil, then adjust — acid brightens while oil rounds the flavors.
- Gentle folding: fold ingredients with a rubber spatula to keep cucumbers crisp and curds intact, a technique I also use when making a delicate tofu cotton cheesecake to preserve texture.
How to Serve Irresistible Cottage Cheese and Cucumber Salad You’ll Crave Today
- As a side: spoon the salad beside grilled fish, roasted chicken, or a savory tart for a cooling contrast.
- In a bowl: top toasted rye or sourdough with a scoop, microgreens, and a drizzle of olive oil for an open-faced lunch.
- Party tray: serve in small bowls with crackers or cucumber rounds for a light appetizer at gatherings.
- Pairing suggestion: it pairs beautifully with earthy dishes like a roasted beet and goat cheese salad for a colorful spread.
Storage and Reheating Guide
Store the salad in an airtight container in the refrigerator for up to 24–48 hours; cucumbers will soften and release water over time, so it’s best eaten the same day. Do not freeze — cottage cheese and cucumbers separate and become watery after thawing. If excess liquid accumulates, drain it off and give the salad a gentle stir before serving.
Recipe Variations
- Mediterranean: add halved cherry tomatoes, Kalamata olives, and 1 tablespoon red wine vinegar.
- Herb-forward: swap dill for basil and add 1 tablespoon capers for briny brightness.
- Keto/low-carb: use full-fat cottage cheese and add diced avocado for healthy fats and extra creaminess.
- Dairy-free option: replace cottage cheese with strained silken tofu blended smooth or a thick coconut yogurt for a non-dairy version that still packs protein and creaminess.
Nutritional Highlights
- High-quality protein: cottage cheese provides a strong protein boost (about 12–15 g protein per 1/2 cup).
- Hydration and low calories: cucumber adds volume and hydration with minimal calories, making this salad filling but light.
- Allergens: contains dairy — not suitable for those with dairy allergies or strict lactose intolerance unless a dairy-free swap is used.
- Portion guidance: a 1-cup serving is a satisfying side; increase to 1.5–2 cups for a light main.
Troubleshooting Common Issues
- Problem: salad is too watery — Solution: thoroughly drain cucumbers, pat dry, and use less lemon juice initially; stir in just before serving.
- Problem: cottage cheese curds feel grainy — Solution: try small-curd or give a quick 5–8 second pulse in a blender for a smoother texture (don’t over-process).
- Problem: bland flavor — Solution: increase acid (lemon or a splash of white wine vinegar), add a pinch of salt, or fold in fresh herbs for brightness.
Frequently Asked Questions
Q: Can I use Greek yogurt instead of cottage cheese?
A: Yes — Greek yogurt gives a smoother, tangier result and keeps the salad dairy-rich. Use 1 1/2 cups plain Greek yogurt to replace 2 cups cottage cheese, and adjust salt and lemon to taste. For a chunkier texture, stir in some crumbled feta.
Q: How long can I prep this salad ahead of time?
A: Prep as much as possible (slice cucumbers, mix dressing) up to a day ahead, but combine cucumbers and cottage cheese no more than 24 hours before serving to avoid sogginess. Keep components chilled separately if prepping earlier.
Q: Which cucumber variety is best?
A: English and Persian cucumbers are ideal because they have thinner skins and fewer seeds, so you get crisp slices with less water. For full-sized slicing cucumbers, consider peeling and scooping seeds before slicing.
Q: Is this salad kid-friendly and meal-prep friendly?
A: Yes — kids often like the creamy texture and mild flavors. For meal prep, pack salad in an airtight container and eat within 24 hours; add fresh herbs just before serving for the best flavor.
Irresistible Cottage Cheese and Cucumber Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright, creamy cottage cheese and cucumber salad that’s ready in about 10 minutes — perfect for a no-cook side or light lunch.
Ingredients
- 1 large English cucumber (or 2 Persian cucumbers)
- 1/2 teaspoon fine salt
- 2 cups small-curd cottage cheese
- 2 tablespoons chopped fresh dill or mint
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- Freshly cracked black pepper, to taste
Instructions
- Thinly slice the cucumber and sprinkle with salt; let sit in a colander for 10 minutes to draw out excess water.
- In a bowl, combine cottage cheese, herbs, lemon juice, olive oil, and black pepper; fold in the drained cucumber.
- Serve immediately or chill for 10–15 minutes before serving.
Notes
For a smoother texture, use small-curd, full-fat cottage cheese. Drain cucumbers thoroughly to avoid a watery salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg