Ingredients:

  • 2 cups low-fat cottage cheese
  • 1/4 cup crumbled feta cheese
  • 1 cup Persian cucumbers, quartered and sliced
  • 1/2 cup cherry tomatoes, halved
  • 2 tbsp red onion, finely minced
  • 1/4 cup green bell pepper, diced
  • 10 Kalamata olives, pitted and halved
  • 1 tsp dried oregano
  • 0.5 fresh lemon, juiced
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place your 2 cups of low-fat cottage cheese in the bowl. Note: If there is a lot of liquid on top, pour it off first to keep the salad thick.
  2. Slice 1 cup of Persian cucumbers into 1/4 inch quarters. Work until you see uniform, bite-sized pieces.
  3. Slice 1/2 cup of cherry tomatoes. Note: Slicing them lengthwise prevents the seeds from falling out too easily.
  4. Finely mince 2 tbsp of red onion and dice 1/4 cup of green bell pepper.
  5. Toss in 10 pitted and halved Kalamata olives.
  6. Drizzle 1 tbsp of extra virgin olive oil and the juice of half a lemon directly over the vegetables.
  7. Sprinkle 1 tsp of dried oregano and 0.5 tsp of cracked black pepper.
  8. Add 1/4 cup of crumbled feta cheese.
  9. Use a large spoon to fold the ingredients together. Mix until the white curds are speckled with green and red.
  10. Add a tiny extra pinch of oregano on top for visual flair.