Wash all the fresh produce thoroughly under cool running water.

Chop the cherry tomatoes in half, slice the cucumber into bite-sized half-moons, finely dice the red onion, and cut the bell pepper into even squares.

Finely chop the fresh parsley, making sure the pieces are small enough to distribute evenly.

Drain the cottage cheese using a fine mesh sieve to remove excess liquid.

Combine the chopped cucumbers, bell peppers, cherry tomatoes, red onion, and Kalamata olives in a large mixing bowl.

Fold in the cubed cottage cheese gently.

Drizzle the extra virgin olive oil and red wine vinegar over the entire mixture.

Sprinkle with dried oregano, salt, and freshly cracked black pepper to taste.

Toss the salad gently to coat all ingredients evenly.

Chill the salad in the fridge for about 10-15 minutes before serving.