Cottage Cheese Salad

A quick and easy cottage cheese salad made with fresh ingredients is a perfect summer meal. It is refreshing and filling, and it is a great way to use up seasonal produce.

preparation: 5 minutes

making: 5 minutes

total: 10 minutes

servings: 4 portions

nutrition: 154 calories per serving

cuisine: American


  • 300g Cottage cheese
  • 150g Plum tomatoes
  • 100g Black olives
  • ½ Iceberg lettuce
  • 30g Wild rocket leaves 
  • 1 Red onion
  • a pinch of sunflower seeds
  • black pepper, for taste 
  • Infused chilli olive oil, for dressing 


Shred iceberg lettuce, halve the tomatoes and black olives, and peel and slice the red onion. 

Place everything in a bowl.

Add rocket leaves and cottage cheese. Mix gently all together. 

Season with pepper. 

Arrange on a plate, sprinkle with sunflower seeds and pour over the chilli olive oil before serving. 

Cottage Cheese Salad sprinkled with sunflower seeds and chilli olive oil


Chill until served and refrigerate leftovers for up to 24 hours as the cottage cheese must be eaten at this time after opening.

You can serve this salad as a side for any of your summer BBQ favourites. 

It’s great with pita bread that has been brushed with olive oil and toasted or grilled.