Tuna Cottage Cheese Salad

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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!

A vibrant tuna cottage cheese salad plate features diced cucumber, black olives, pickled red onions, cherry tomatoes, avocado, chopped red onion, shredded tuna, and a cottage cheese center. A tea towel and bowl of tomatoes and lemon sit nearby.

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 keep you full.

A large plate of Tuna Cottage Cheese Salad with cherry tomatoes, cucumbers, red onions, feta cheese, olives, and chunks of tuna mixed with dressing.

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!

Recipe Tip

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 plain and pickled 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 glaze: Infuses the dressing with a sweet, slightly acidic flavor, swap for regular balsamic.

How to Make Tuna and Cottage Cheese Salad

A small glass bowl with yellow dressing and a metal whisk sits on a wooden cutting board, ready to be used as the dressing for a fresh Tuna Cottage Cheese Salad.

Prepare the dressing. Mix the olive oil, balsamic, lemon juice, salt, and pepper in a bowl or jar.

A person prepares a Tuna Cottage Cheese Salad by adding sliced kalamata olives to a plate with diced cucumber, cottage cheese, and tuna. A bowl of cherry tomatoes and a lemon wedge is nearby.

Assemble the salad. Mash the tuna into small pieces in a bowl. Arrange the cottage cheese, tuna flakes, red onion, pickled red onion, avocado, cucumber, grape tomatoes, and olives on a large platter.

A bowl features cottage cheese, diced cucumber, cherry tomatoes, avocado, onions, olives, pickled onions, and chunks of tuna. A hand pours a dressing on top.

Pour the dressing on top.

A person mixes a Tuna Cottage Cheese Salad with cherry tomatoes, cucumbers, olives, and red onions on a white plate using a fork and spoon.

Toss 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 or capers 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: Add some spice with a dash of red pepper flakes, smoked paprika, sriracha, or hot sauce.

How to Store Leftovers

Transfer the salad to an airtight container and store in the fridge. Enjoy within 1-2 days.

FAQs

How should I serve tuna and cottage cheese?

Serve the salad for lunch, or top it on 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.

Can I make this tuna and cottage cheese recipe ahead of time?

Yes, absolutely! I always make it a few hours ahead and let the flavors develop. Be sure to keep it covered in the fridge.