10-Minute Greek Style Cottage Cheese Cucumber Salad

Crisp, cooling cucumbers meet rich, savory curds in this refreshing cucumber cottage cheese salad. Tangy lemon juice, fragrant fresh dill, and pungent garlic

Equipment

• Mandoline or Chef’s Knife: Slices cucumbers uniformly thin for even seasoning and optimal crunch.
• Colander or Fine Mesh Strainer: Drains extracted moisture from salted cucumber rounds effectively.
• Large Mixing Bowl: Gives ample space to gently fold curds without smashing them.

Ingredients

• 2 medium English cucumbers: Thinly sliced (leave peels on for color and fiber).
• 1 cup low-fat (2%) or whole milk cottage cheese: Small curd works best for clinging to slices.
• 1 tbsp extra virgin olive oil: Adds healthy monounsaturated fats.
• 1 tbsp fresh lemon juice: Brightens the curd flavor.
• 2 tbsp fresh dill: Minced (substitute fresh chives or mint if preferred).
• 1 small garlic clove: Finely grated or minced.
• ½ tsp kosher salt: Divided (half for sweating cucumbers, half for dressing).
• ¼ tsp freshly cracked black pepper: Coarsely ground for bite.

Instructions

1. Sweat the Cucumbers (No Heat): Place sliced cucumbers in a colander, toss with ¼ tsp kosher salt, and let drain for 5 minutes over a bowl; pat dry with paper towels to ensure a crisp, non-watery salad.
2. Whisk the Base: In your mixing bowl, whisk together the cottage cheese, olive oil, lemon juice, grated garlic, remaining ¼ tsp salt, and black pepper until herbs and acid are uniformly incorporated.
3. Fold and Combine: Add the dried cucumber slices and fresh dill to the bowl. Use a silicone spatula to gently fold until slices are fully coated in curds, keeping curds visibly distinct and uncrushed.
4. Chill and Serve: Rest in the refrigerator for 5 minutes to let flavors meld, then serve chilled with an extra sprinkle of cracked black pepper or lemon zest on top.

Nutrition

Calories: 145 kcal · Protein: 16 g · Fat: s: 5. 5 g Cholesterol: 15 mg · Carbohydrates: 6.5 g · Fiber: 1.5 g · Sugar: 4 g · Sodium: 510 mg