Cottage cheese and crisp cucumber meet in this light, fresh salad that balances cool, creamy, and bright flavors in every bite. The cottage cheese gives soft, slightly tangy creaminess while the cucumber adds a crisp, watery crunch. Red onion brings a mild bite and the dill rounds everything with herbaceous lift. It’s quick to toss together, needs no cooking, and works as a simple lunch, a light dinner side, or a brunch dish with toast. For a small meal, pile it on whole-grain crackers or tuck it into a halved tomato for a neat handheld idea — and if you like plated salads, serve it with a lemon wedge for extra brightness and a crisp green leaf for color. For another fresh, veggie-forward salad idea, try a beet and carrot salad with burrata that pairs well with this lighter option.

Why You’ll Love This Cottage Cheese and Cucumber Salad

Ready in about 10 minutes with no cooking or special tools.
High in protein from cottage cheese while staying light and refreshing.
Crunchy cucumber and soft cottage cheese create a pleasing contrast of textures.
Olive oil and dill add bright, healthy flavor without heavy dressings.
Flexible enough to serve as a side, a snack, or a light lunch.
Easy to scale up for guests or halve for a single serving.
Low-effort cleanup — everything mixes in one bowl.
Short ingredient list means it’s budget-friendly and pantry-friendly.

What Is Cottage Cheese and Cucumber Salad?

Cottage Cheese and Cucumber Salad is a cold, no-cook salad made by mixing creamy cottage cheese with fresh diced cucumber, thin red onion, olive oil, and dill. It tastes subtly tangy and mildly salty from the cottage cheese, cool and watery from the cucumber, and slightly sharp from the red onion. The olive oil adds silkiness and the dill gives a fresh herbal note. There is no heating or baking — it’s all about fresh ingredients and gentle mixing. The vibe is easy weeknight comfort and simple brunch fare: wholesome, light, and satisfying without being heavy.

Ingredients for Cottage Cheese and Cucumber Salad

For the Base

1 cup cottage cheese

For the Veg

1 cucumber, diced
1/4 cup red onion, finely chopped

For the Dressing & Flavor

1 tablespoon olive oil
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
Salt and pepper to taste

Optional

Cherry tomatoes for garnish

Ingredient Notes (Substitutions, Healthy Swaps)

Cottage cheese: Use regular, low-fat, or whole-milk cottage cheese based on preference. Low-fat cuts calories and fat but keeps protein. For a dairy-free option, use a plain plant-based yogurt or firm tofu mashed (optional swap).
Cucumber: English or Persian cucumbers have thinner skins and fewer seeds; no need to peel. If using a large garden cucumber, peel and scoop seeds if they’re watery.
Red onion: If raw onion is too sharp, soak the chopped onion in cold water for 5–10 minutes, then drain. Shallot is a milder alternative.
Olive oil: Extra virgin olive oil gives flavor; you can use light-tasting oil (canola, avocado) if you prefer a neutral oil.
Dill: Fresh dill is best for brightness. Dried dill works in a pinch — use about 1 teaspoon dried for 1 tablespoon fresh.
Salt & pepper: Adjust to taste. If you’re watching sodium, use reduced-sodium cottage cheese and add only a pinch of salt.

Step-by-Step Instructions

Step 1 – Prepare the vegetables

Wash the cucumber and pat dry. Dice into small, even pieces so every bite has a good cucumber-to-cheese ratio.
Visual cue: The diced cucumber pieces should be roughly 1/4- to 1/2-inch cubes for even texture.

Step 2 – Chop the onion and dill

Finely chop 1/4 cup red onion and chop the fresh dill (or measure dried).
Visual cue: Finely chopped onion blends into the salad rather than overpowering it.

Step 3 – Combine cottage cheese and vegetables

In a large bowl, add 1 cup cottage cheese, the diced cucumber, and the red onion.
Drizzle with 1 tablespoon olive oil and add the chopped dill or 1 teaspoon dried dill.
Pro cue: Use a large bowl so you can fold gently without breaking up the cottage cheese too much.

Step 4 – Season and mix

Add salt and pepper to taste. Gently mix everything together until well combined, using a rubber spatula or spoon to fold the ingredients.
Visual cue: The salad should look evenly coated in oil and herbs, with cottage cheese pieces still visible.

Step 5 – Garnish and serve

Optionally, garnish with halved cherry tomatoes for color and extra freshness.
Serve chilled or at room temperature.
Pro cue: Chill for 10–15 minutes if you want the salad cooler and the flavors slightly melded.

Pro Tips for Success

Drain excess water: If your cucumber is very watery, lightly squeeze diced pieces in a clean towel to avoid a watery salad.
Dice small: Small, uniform dice combine better with cottage cheese and make each bite balanced.
Chill briefly: Let the salad sit 10–15 minutes in the fridge for flavors to marry, but don’t over-chill as cottage cheese can firm up when very cold.
Taste as you go: Cottage cheese has variable salt content; add salt slowly and taste before adding more.
Use fresh dill if possible: Fresh dill gives the brightest flavor. Add a sprinkle more at the end for aroma.
Gentle mixing: Stir gently to keep the cottage cheese curds intact and preserve texture.
Serve soon: This salad is best the day it’s made; textures can change after long storage.

Flavor Variations

OPTIONAL — Lemon zest and juice: Add 1 teaspoon lemon zest and 1 teaspoon lemon juice for a brighter, tangier salad.
OPTIONAL — Fresh herbs mix: Add chopped chives or parsley along with dill to lift the overall herb flavor.
OPTIONAL — Crunch boost: Stir in a handful of toasted sunflower seeds or pumpkin seeds right before serving for extra crunch.
OPTIONAL — Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the olive oil before mixing.
OPTIONAL — Creamier texture: Fold in 1–2 tablespoons of plain Greek yogurt for a smoother, tangier dressing feel.
OPTIONAL — Tomato garnish variation: Swap cherry tomatoes for small diced vine tomatoes if you prefer fewer halves.

Serving Suggestions

Spoon onto whole-grain toast or crackers for a quick open-faced sandwich.
Serve alongside grilled fish or chicken as a cool, fresh side.
Pair with a leafy green salad and a piece of crusty bread for a light dinner.
Use as a scoopable dip for crudités at a casual gathering.
Fill halved bell peppers or tomatoes for a colorful, portable snack.
Add a scoop to a grain bowl with quinoa or brown rice for added protein and freshness.

Make-Ahead, Storage & Reheating

Make-ahead: You can dice the cucumber and chop the onion and dill up to a day ahead. Store them separately in airtight containers in the fridge.
Assembly: Mix the salad close to serving time to keep cucumbers crisp and cottage cheese fresh.
Storage duration: Keep the mixed salad in an airtight container in the refrigerator for up to 2 days.
Reheating: This salad is meant to be eaten cold or at room temperature. Do not reheat. If you need warm, serve it at room temperature shortly after removing from the fridge.
Texture changes: Over time, cucumbers release water and the salad can become slightly watery and softer. If this happens, drain excess liquid before serving and add a fresh sprinkle of dill.

Storage and Freezing Instructions

Refrigeration: Store in the fridge in a sealed container for up to 48 hours. Stir gently before serving.
Freezing: Freezing is not recommended. Cottage cheese changes texture when frozen and will become grainy and watery when thawed.
If you must prepare ahead: Freeze only the cottage cheese separately if using a variety that tolerates freezing (not ideal); better option is to prepare ingredients separately and combine fresh.

Nutrition Facts (Per Serving)

Estimated per serving (recipe makes 2 servings):
Calories | Protein | Carbs | Fat | Fiber | Sodium
185 | 14 g | 8 g | 9.5 g | 1 g | 520 mg

Estimates vary by brands and portions.

FAQ About Cottage Cheese and Cucumber Salad

Q: Why is my salad watery?
A: Cucumbers release water as they sit. Drain or pat dry the cucumber before mixing, or mix just before serving. Store separately if making ahead.

Q: Can I use Greek yogurt instead of cottage cheese?
A: Yes, but it changes texture and reduces visible curds. Greek yogurt makes the salad smoother and tangier; use 1 cup Greek yogurt as an optional swap.

Q: How long will this keep in the fridge?
A: Mixed, it keeps well for up to 2 days in an airtight container. For best texture, eat within 24 hours.

Q: Can I omit the olive oil?
A: Yes. Olive oil adds silkiness and flavor, but you can skip it or replace with a small spoon of yogurt for creaminess.

Q: Is fresh dill necessary?
A: It is preferred for bright flavor. Dried dill works fine (use 1 teaspoon dried), but add it a little earlier to let it rehydrate.

Q: How do I reduce sodium?
A: Choose a low-sodium cottage cheese and add salt only if needed. Fresh herbs and lemon juice help boost flavor without salt.

TastyInspo Notes

Finish with a tiny drizzle of extra virgin olive oil and a grind of black pepper for a polished look.
Use a shallow bowl to show off the texture contrast between cucumbers and cottage cheese.
For a colorful plate, scatter halved cherry tomatoes and a sprig of dill on top.
Serve with a small wedge of lemon on the side so guests can add brightness individually.
Offer small spoons or spreaders if serving as a dip to make it easy to portion on crackers or bread.

Troubleshooting

Problem: Salad tastes bland.
Fix: Add a pinch more salt, a squeeze of lemon, or extra fresh dill. Taste after each adjustment.
Problem: Onion is too strong.
Fix: Rinse chopped onion briefly under cold water or soak 5 minutes, then drain well before adding.
Problem: Salad is too watery.
Fix: Drain cucumber pieces in a colander and pat dry with paper towels. Stir and drain again if needed.
Problem: Cottage cheese curds too large or inconsistent texture.
Fix: Use a fork to gently break larger curds into smaller pieces, but avoid over-mixing.
Problem: Salad separates after sitting.
Fix: Stir gently before serving to recombine. Make ahead only the components and mix close to serving time.
Problem: Too salty from cottage cheese brand.
Fix: Add more cucumber (mild and watery) and a little plain yogurt to balance, or choose a lower-sodium cottage cheese next time.

Conclusion

This Cottage Cheese and Cucumber Salad is a quick, fresh dish that highlights simple, clean flavors and a pleasing contrast of textures. It’s easy to make, easy to adapt, and fits well into a light lunch or a bright side dish for dinner; for another simple and fresh salad idea, check out this Cottage Cheese Salad Recipe – Allrecipes.

Cottage Cheese and Cucumber Salad

A light, refreshing salad that combines creamy cottage cheese with crunchy cucumber, red onion, and dill, perfect for a quick lunch or as a side dish.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course Lunch, Salad, Side Dish

Cuisine American

Servings 2 servings

Calories 185 kcal

Ingredients

For the Base

1 cup cottage cheese Use regular, low-fat, or whole-milk based on preference.

For the Veg

1 medium cucumber, diced Use English or Persian cucumbers for fewer seeds.
1/4 cup red onion, finely chopped Soak in cold water if too sharp.

For the Dressing & Flavor

1 tablespoon olive oil Extra virgin preferred.
1 tablespoon fresh dill, chopped Use about 1 teaspoon dried if fresh is not available.
Salt and pepper Adjust to taste.

Optional Garnish

1 cup cherry tomatoes For garnish.

Instructions

Preparation

Wash the cucumber and pat dry. Dice into small, even pieces.
Finely chop red onion and fresh dill.

Mixing

In a large bowl, combine the cottage cheese, diced cucumber, and red onion.
Drizzle with olive oil and add chopped dill.

Seasoning

Add salt and pepper to taste, then gently mix everything together until well combined.

Serving

Optionally garnish with halved cherry tomatoes.
Serve chilled or at room temperature.

Notes

Best served the day it’s made. Can be stored in the fridge for up to 2 days but may lose texture over time. Chill for 10-15 minutes before serving for a cooler flavor.

Keyword Cottage Cheese Salad, Cucumber Salad, Healthy Salad, no-cook salad, Quick Salad

Easy Cottage Cheese and Cucumber Salad in 10 Minutes