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This tuna and cottage cheese salad is a fun, Mediterranean twist on a classic dish. Colorful, bright, and savory, it’s crisp, creamy, and quick to make!
This tuna and cottage cheese salad recipe has been my go-to quick lunch for years. Super versatile, it comes together in minutes and is full of protein, nutrients, and flavor to satisfy your tastebuds and keep you full.
I love that I can include any produce I have on hand. Plus, there’s no actual cooking involved, making it perfect for warm weather and busy days. Even my kids enjoy it!
For other protein-based salads, try my bacon pasta salad with bocconcini, bresaola salad with figs, or tuna salad boats.
Tuna Cottage Cheese Salad Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
• Cottage cheese: If you’re not a fan of cottage cheese, feel free to substitute Greek yogurt. Or, incorporate feta or goat cheese instead.
• Tuna: I recommend using canned tuna in oil. If you use drained tuna or tuna in water, you may want to add a drizzle of oil to prevent it from being dry.
• Cucumber: Persian or English cucumbers are best, because they have fewer seeds than other varieties.
• Grape tomatoes: Cherry tomatoes also work.
• Olives: I use Kalamata olives.
• Red onion: I use pickled and plain red onion for a crisp texture and tangy taste.
• Olive oil: This forms the base for the dressing.
• Lemon juice: Freshly squeezed is best!
• White balsamic: This infuses the dressing with a sweet, slightly acidic flavor.
How to Make Tuna and Cottage Cheese Salad
1. Prepare the dressing. Mix the olive oil, balsamic, lemon juice, salt, and pepper in a bowl or jar.
2. Assemble the salad. Mash the tuna into small pieces in a bowl. Arrange the tuna flakes, red onion, avocado, cucumber, grape tomatoes, and olives on a large platter.
3. Toss. Drizzle the dressing on top, and mix to combine. Season to taste, and enjoy!
Possible Variations
• Protein: Swap tuna for canned salmon, shredded chicken, or chickpeas for a vegetarian option.
• Veggies: Use chopped bell peppers, shredded carrots, or green onions in place of or in addition to the cucumber and tomatoes. Or, include chopped dill pickles for more tang.
• Toppings: Add a little extra crunch with toasted pine nuts, pumpkin seeds, or pepitas. If you don’t have white balsamic glaze, you can swap with regular balsamic glaze or omit.
• Fresh Herbs: Add a sprinkle of chopped parsley, dill, or basil for a bright flavor.
• Spice: Create a kick of heat with a dash of red pepper flakes, smoked paprika, or hot sauce.
FAQs
Serve the salad for lunch, or top it onto a bed of greens, wraps, or bread for dinner. Or mix it all up, and enjoy the salad as a tasty dip with your favorite chips, crackers, or veggie sticks.
Yes, and you can store leftovers in an airtight container in the refrigerator for up to 2 days.
More Easy Salad Recipes
• Feta Watermelon Salad with Granola
Tuna Cottage Cheese Salad
Ingredients
- 200 grams cottage cheese
- 130 grams tuna, in olive oil
- 1/2 cucumber
- 150 grams grape tomatoes
- 75 grams olives, kalamata
- 2 tablespoons red onion, pickled
- 1/2 small red onion
- 4 tablespoons olive oil
- 1/2 lemon, juiced
- 1 tablespoon balsamic glaze, white
- pepper, to taste
- sea salt, to taste
Instructions
- Mix olive oil, white balsamic glaze, lemon juice, sea salt, and pepper to make the dressing.
- Pour the tuna and olive oil into a small bowl. Mash the fish into small pieces using a fork.
- Chop the red onion finely.
- Dice the cucumber.
- Slice the grape tomatoes and olives.
- Place all the ingredients on a large platter.
- Top the salad with the olive oil dressing and mix well.
- Sprinkle with extra sea salt and pepper to taste.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
