Cottage Cheese Salad

A quick cottage cheese salad from simple products is great for the summer. Rich in fresh ingredients, it’s perfectly refreshing and filling.

preparation: 5 minutes

making: 5 minutes

total: 10 minutes

servings: 4 portions

nutrition: 154 calories per serving

cuisine: American

Ingredients #

  • 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 

Method #

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

Tips #

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.