Start by prepping all your vegetables while your cottage cheese is still cold. Halve the cherry tomatoes lengthwise, dice the english cucumber into 1/2-inch pieces, dice the red pepper, and finely dice the red onion into 1/4-inch pieces. Having everything prepped and ready to go ensures you can quickly assemble the salad while all ingredients are at their freshest and crispest.

Add the diced vegetables and olives to your cottage cheese in a large bowl. Pour in the olive oil and lemon juice, then sprinkle the Greek seasoning evenly over the mixture. Gently fold everything together until the seasonings are evenly distributed and the vegetables are well coated. I like to use Good Culture cottage cheese here because its thick, creamy texture holds up beautifully when mixed with the fresh vegetables without becoming watery.

Taste the salad and adjust seasonings as needed. Tear or chop fresh dill to your desired amount and gently fold it into the salad just before serving—this keeps the dill bright and fragrant rather than bruised. Serve immediately with bread or crackers on the side, and I always find that adding the dill at the very end gives you that fresh, herbaceous note that makes this salad truly sing.