Cottage cheese and cucumber salad is a cool, creamy, and crisp dish that balances the mild tang of cottage cheese with the fresh crunch of cucumber and a bite of red onion. The texture is a pleasing mix of soft curds and firm cucumber pieces, finished with bright dill and a light sheen of olive oil. This recipe is very easy and quick — no cooking required — so it works for fast lunches, simple dinners, or a light side at a picnic. It keeps well in the fridge for a day or two, and it pairs nicely with whole-grain toast or grilled chicken. For a related twist, try a protein-forward variation like the cottage cheese and chickpea salad to stretch this idea into a heartier meal.
Why You’ll Love This Cottage Cheese and Cucumber Salad
- Hands-off and fast: assemble in 10 minutes with no cooking.
- Fresh crunch: diced cucumber gives a clean, hydrating bite in every spoonful.
- Creamy, mild flavor: cottage cheese adds protein and a soft texture that complements vegetables.
- Flexible: works as a side, light lunch, or topping for crackers and toast.
- Low-fuss dressing: olive oil and dill dress the salad without hiding the fresh flavors.
- Light and refreshing: great for warm days, picnics, or a simple brunch addition.
- Easy to scale: double the ingredients for a crowd or halve for one person.
What Is Cottage Cheese and Cucumber Salad?
This cottage cheese and cucumber salad is a simple cold salad made by mixing cottage cheese with diced cucumber and a bit of red onion, then finishing with olive oil and dill. Tastewise, it is mildly tangy from the cottage cheese, crisp from the cucumber, and aromatic from fresh dill. The olive oil rounds out the flavors and gives a silky mouthfeel. It is not a cooked dish; it is an assembled salad aimed at quick meals — think weeknight sides, easy lunches, or a light picnic plate. The vibe is casual, fresh, and homey: classic comfort with a clean, summery edge.
Ingredients for Cottage Cheese and Cucumber Salad
For the Base
- 1 cup cottage cheese
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
For the Dressing
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and pepper to taste
To Serve
- Cherry tomatoes for garnish (optional)
Ingredient Notes (Substitutions, Healthy Swaps)
- Cottage cheese: use low-fat or full-fat based on preference. Low-fat lowers calories but full-fat gives creamier texture.
- Cucumber: English or Persian cucumbers are great because they have fewer seeds and thinner skin, but any cucumber works. Peel if the skin is waxed or thick.
- Red onion: swap for a mild shallot if you want a subtler onion flavor. Soak chopped onion in cold water for 5 minutes to reduce bite.
- Olive oil: extra-virgin adds flavor; use a light olive oil if you want a more neutral taste.
- Dill: fresh dill is best for bright herb notes; if using dried, reduce amount to 1 teaspoon to avoid overpowering.
- Salt: cottage cheese can be salty; taste first, then add salt as needed. Consider low-sodium cottage cheese for better control.
Step-by-Step Instructions
Step 1 – Prep the cucumber and vegetables
Wash the cucumber and pat it dry. Dice into small, even pieces so each bite has a consistent texture. Finely chop the red onion. Chop the dill if using fresh.
Visual cue: cucumber pieces should be roughly 1/4-inch to 1/2-inch cubes.
Step 2 – Combine the base ingredients
In a large bowl, add 1 cup cottage cheese, the diced cucumber, and the finely chopped red onion. Mix gently so the curds keep some structure.
Step 3 – Add the dressing
Drizzle 1 tablespoon olive oil over the mixture and sprinkle in the chopped dill (or 1 teaspoon dried dill). Stir gently until everything is evenly coated.
Step 4 – Season to taste
Season with salt and pepper to taste. Remember cottage cheese may already be salty; season lightly, then taste and adjust.
Step 5 – Serve
Optionally garnish with halved cherry tomatoes. Serve chilled or at room temperature. This salad is ready immediately but benefits from a short rest in the fridge for the flavors to meld.
Pro cue: let the salad chill 10–15 minutes if you can — the flavors settle and the dill opens up.
Pro Tips for Success
- Drain excess water: if your cucumber is very watery, place diced cucumber in a colander and sprinkle with a pinch of salt for 5 minutes, then pat dry to avoid a watery salad.
- Measure the oil: one tablespoon of olive oil gives shine and mouthfeel without making the salad greasy.
- Cut evenly: dice cucumbers to a similar size as the cottage cheese curds for a balanced bite.
- Chill briefly: the salad tastes fresher after 10–20 minutes in the fridge.
- Adjust salt carefully: cottage cheese varies in sodium. Always taste before adding salt.
- Fresh dill vs dried: use more fresh dill than dried — 1 tablespoon fresh equals about 1 teaspoon dried.
- Keep cool: serve the salad chilled, especially on hot days, to preserve texture and freshness.
Flavor Variations
- Optional — Lemon & Pepper: Add 1 teaspoon lemon zest and a squeeze of lemon juice for a brighter, zestier salad.
- Optional — Cucumber & Mint: Swap dill for 1 tablespoon chopped fresh mint for a cooler, Middle Eastern-style note.
- Optional — Spicy Kick: Stir in a pinch of crushed red pepper flakes or a dash of hot sauce for heat.
- Optional — Creamier Dressing: Fold in 1–2 tablespoons plain Greek yogurt for a tangier, thicker texture.
- Optional — Add Crunch: Toss in a few chopped radishes or a tablespoon of toasted pumpkin seeds for extra texture.
- Optional — Herby Mix: Use a mix of chives and parsley with dill for a layered herb flavor.
Serving Suggestions
- As a light lunch: serve over a bed of mixed greens with whole-grain toast on the side.
- As a side dish: pair with grilled chicken, fish, or a simple tofu steak.
- On crackers: spoon onto whole-grain crackers for a quick snack or appetizer.
- For brunch: plate beside smoked salmon or a soft-boiled egg for a balanced brunch spread.
- In a bowl: top with halved cherry tomatoes and a drizzle more olive oil for color.
- Picnic pack: keep chilled in a covered container and serve straight from the fridge.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop the cucumber and onion up to 24 hours ahead and store separately in airtight containers. Mix with cottage cheese just before serving for best texture.
- Storage duration: keep the fully mixed salad in an airtight container in the fridge for up to 2 days. The flavors meld, but texture softens over time.
- Reheating: do not heat this salad. It is best served cold or at room temperature. Warmth will break down the cottage cheese texture and soften the cucumber.
- Texture note: after a day in the fridge, the cucumber can release water and the cottage cheese may loosen. Drain liquid before serving if needed and stir gently.
Storage and Freezing Instructions
- Freezing is not recommended. Cottage cheese curds and fresh cucumber both change texture when frozen and thawed — curds become grainy and cucumber turns mushy.
- Instead, store components separately: freeze nothing; refrigerate cottage cheese and chopped vegetables separately and combine when ready to serve. This keeps texture fresh.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
180 | 14 g | 8 g | 11 g | 1 g | 375 mg
Estimates vary by brands and portions.
FAQ About Cottage Cheese and Cucumber Salad
Q: Why is my salad watery?
A: Cucumbers release water. To fix, drain diced cucumber in a colander for 5–10 minutes and pat dry before mixing.
Q: How do I make it less salty?
A: Use low-sodium cottage cheese or rinse the cottage cheese lightly in a fine sieve and drain before adding other ingredients.
Q: Can I use dried dill instead of fresh?
A: Yes. Use 1 teaspoon dried dill instead of 1 tablespoon fresh. Add a touch less at first and taste.
Q: Can this be made vegan?
A: This base uses cottage cheese, so it’s not vegan. For a vegan version, use a firm tofu crumbled and seasoned or a plant-based cottage cheese alternative (optional).
Q: How long should it chill before serving?
A: 10–20 minutes in the fridge sharpens the flavors, but it can be served immediately if needed.
Q: Can I add other vegetables?
A: Yes, optional add-ins like halved cherry tomatoes or chopped bell pepper are fine, but they change texture and flavor slightly.
Notes
- Use a wide bowl to mix gently — overcrowding can mash the curds.
- For best presentation, use a shallow serving dish and garnish with a sprig of fresh dill and cherry tomato halves.
- If serving to guests, keep the salad covered and chilled until ready to plate.
- When in doubt, taste as you go: cottage cheese saltiness varies by brand. Add salt and pepper after tasting.
- Add the olive oil last to give a glossy finish and better distribution.
Troubleshooting
- Problem: Salad too bland. Fix: Add a pinch more salt, a squeeze of lemon, or extra dill to lift flavor.
- Problem: Too watery. Fix: Drain and pat dry the cucumber; serve immediately after draining excess liquid.
- Problem: Overpowering onion. Fix: Rinse chopped red onion under cold water for a minute, drain, then add back in small amounts.
- Problem: Cottage cheese too salty. Fix: Try a lower-sodium brand next time or rinse and drain the curds briefly before mixing.
- Problem: Herbs taste dull. Fix: Add fresh herbs instead of dried or increase fresh herb amount slightly.
- Problem: Texture too lumpy. Fix: Stir gently; if you want a smoother texture, mash a small portion of the cottage cheese before mixing.
Final Thoughts
This cottage cheese and cucumber salad is a quick, healthy, and satisfying dish that highlights fresh ingredients and simple seasoning. It’s forgiving, easy to adapt, and a reliable choice when you want a light, protein-rich dish with bright flavors.
Conclusion
For another classic approach and ideas for similar mixes, see the Cottage Cheese Salad Recipe – Allrecipes.