This high-protein salad combines watermelon, cucumber, fresh herbs and cottage cheese with a light vinaigrette for a perfect summer salad!

This high-protein watermelon and cucumber salad is the ultimate summer refresher! It's light, sweet, and packed with juicy, cooling ingredients. Ripe watermelon, crisp cucumber, and a mix of fresh herbs come together for a bright salad that’s like sunshine in a bowl.

While this type of salad is often served with feta (which is great!), this version sits over a bed of cottage cheese for a boost of protein. Cottage cheese makes it creamier, more filling, and a little tangy, without overpowering the freshness of the fruit and herbs. It’s topped with a light dressing made with olive oil and red wine vinegar to tie it all together.

This recipe is super easy to make since it’s mostly chopping and mixing. There’s no cooking involved, and it comes together in about 10 minutes. It’s a healthy salad that’s perfect for lunch or a quick side dish that feels fancy without the effort.

Ingredients & Substitutions

Low-fat cottage cheese: We use a low-fat cottage cheese to keep the protein high, but you could use a full-fat cottage cheese since if you like.

Watermelon: Juicy, sweet, and hydrating. We use seedless watermelon for convenience.

English cucumber: English cucumber is ideal, but Persian cucumbers or peeled regular cucumbers also work.

Red onion: Adds a sharp, tangy bite. You can use shallots or skip if you prefer a milder flavor.

Extra-virgin olive oil: Avocado oil works too if you don’t have olive oil on hand.

Red wine vinegar: Adds acidity to balance the sweetness. You can substitute with white wine vinegar or fresh lime juice if desired.

Fresh mint: Brings a cool, herbal note that pairs well with watermelon.

Fresh basil (optional): Adds a slightly sweet, aromatic flavor. You can leave it out or replace with more mint.

How to Prepare

STEP 1: In small bowl, combine olive oil and red wine vinegar. Season with a pinch or two of salt and pepper.

STEP 2: Add the cottage cheese to the bottom of a large bowl. Note: For a smooth texture with no visible curds, you can pulse the cottage cheese in a food processor beforehand (optional).

STEP 3: In a separate bowl, combine the watermelon, cucumber, red onion, mint, and basil. Drizzle vinaigrette over the salad. Gently toss to combine.

STEP 4: Spoon the watermelon and cucumber mixture over the cottage cheese. Serve immediately, or chill for 10 to 15 minutes if you prefer it colder.

How to Choose the Best Watermelon

Look for a watermelon that feels heavy for its size since that means it’s full of juice. The outside should have a creamy yellow spot (called a field spot) where it sat on the ground ripening in the sun. A dull, matte finish is usually better than a shiny one, and when you give it a knock, it should sound deep and hollow.

How to Store

Store any leftovers in an airtight container in the fridge for up to 2 days.

For the best texture, keep the cottage cheese and watermelon salad mixture separate until just before serving.

More High Protein Salads

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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