Dice the cucumber into 1/2-inch pieces, finely mince the red onion to ensure its sharp flavor distributes evenly throughout the salad, halve the cherry tomatoes, chop the kalamata olives, and roughly chop the fresh basil. Set all prepped ingredients aside in separate small bowls or on a cutting board—having everything ready before mixing ensures the salad comes together quickly and the delicate basil won't bruise from over-handling.

In a small bowl, whisk together the balsamic vinegar and olive oil until they emulsify into a cohesive dressing. In a larger mixing bowl, combine all the prepped vegetables from Step 1 along with the salt, freshly ground black pepper, and red pepper flakes. I like to add the red pepper flakes directly to the vegetables rather than the vinaigrette—this way, they distribute evenly and create little bursts of heat throughout the salad instead of settling to the bottom.

Pour the vinaigrette from Step 2 over the seasoned vegetables and toss gently until all components are well coated and the flavors meld together. Place the cottage cheese in a serving bowl or individual bowls, then top generously with the Mediterranean salad mixture. The cool, creamy cottage cheese provides a perfect contrast to the bright, acidic vegetables—let the salad rest for just 1-2 minutes before serving so the flavors have a moment to marry, but not so long that the vegetables become waterlogged.