This tuna and cottage cheese salad gives a Mediterranean spin to a familiar favorite. Bright, colorful, and full of flavor, it’s creamy, crisp, and ready in minutes—an ideal quick lunch or light dinner.
This recipe has been my go-to for an easy, protein-packed meal for years. It’s flexible—use whatever fresh produce you have—and there’s no cooking required, which makes it perfect for warm days or busy schedules. Even picky eaters often enjoy it.
Tuna Cottage Cheese Salad Ingredients
See the recipe card below for exact measurements and full instructions.
- Cottage cheese: Use cottage cheese for creaminess, or substitute Greek yogurt, feta, or goat cheese if preferred.
- Tuna: Canned tuna in oil is recommended for flavor and texture; if using tuna in water, add a little olive oil to keep it moist.
- Cucumber: Persian or English cucumbers work best because they have fewer seeds and a crisper texture.
- Grape or cherry tomatoes: Halved for bite-sized pieces.
- Olives: Kalamata olives add a salty, briny note.
- Red onion: Use a mix of pickled and raw red onion for tang and crunch.
- Olive oil: The dressing base—extra-virgin if you have it.
- Lemon juice: Freshly squeezed brightens the salad.
- White balsamic glaze: Adds a touch of sweet acidity; regular balsamic works as an alternative.
- Sea salt and pepper: To taste.
How to Make Tuna and Cottage Cheese Salad
- Make the dressing. Whisk together olive oil, white balsamic glaze (or regular balsamic), lemon juice, sea salt, and pepper until combined.
- Prepare the tuna. Drain the tuna if needed, then mash it lightly with a fork in a small bowl so it flakes evenly.
- Chop the vegetables. Finely dice the red onion, chop the cucumber into bite-sized pieces, and slice the grape tomatoes and olives.
- Assemble. Arrange cottage cheese and tuna on a large platter or combine everything in a bowl. Add cucumber, tomatoes, olives, and red onion.
- Dress and season. Drizzle the dressing over the salad and toss gently to coat. Adjust salt and pepper to taste.
- Serve. Serve immediately on its own, over greens, in wraps, or with crackers for dipping.
Possible Variations
- Protein swaps: Use canned salmon, shredded rotisserie chicken, or chickpeas for a vegetarian option.
- Vegetable additions: Add bell peppers, shredded carrots, green onions, or chopped dill pickles for extra crunch and flavor.
- Toppings: Sprinkle toasted pine nuts, pumpkin seeds, or pepitas for texture. Replace white balsamic glaze with regular balsamic or omit it.
- Herbs: Fresh parsley, dill, or basil brighten the dish when chopped and sprinkled on top.
- Heat: Add red pepper flakes, smoked paprika, or a few drops of hot sauce to introduce some spice.
FAQs
Serve it as a light lunch, spoon it over mixed greens, use it as a filling for wraps or open-faced sandwiches, or enjoy it as a dip with crackers or vegetable sticks.
Yes. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Toss before serving to redistribute dressing.
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Tuna Cottage Cheese Salad
Ingredients
- 200 grams cottage cheese
- 130 grams tuna in olive oil
- 1/2 cucumber, diced
- 150 grams grape tomatoes, halved
- 75 grams Kalamata olives, sliced
- 2 tablespoons pickled red onion
- 1/2 small red onion, finely chopped
- 4 tablespoons olive oil
- Juice of 1/2 lemon
- 1 tablespoon white balsamic glaze
- Sea salt and pepper, to taste
Instructions
- Combine olive oil, white balsamic glaze, lemon juice, sea salt, and pepper to make the dressing.
- Place the tuna and its oil in a small bowl and mash into flakes with a fork.
- Finely chop the red onion and dice the cucumber.
- Slice the grape tomatoes and olives.
- Arrange cottage cheese, tuna, and prepared vegetables on a large platter or in a serving bowl.
- Drizzle the dressing over the salad and toss gently to combine.
- Adjust seasoning with extra sea salt and pepper if needed, then serve.
Video
Nutrition
Nutrition info is an estimate and should be used as a guideline.