Greek Cottage Cheese Salad (No-Cook 15-Minute Lunch)

Ingredients

• 1 1/2 cups (340 g) thick cottage cheese, small-curd or large-curd
• 1 cup (150 g) cherry tomatoes, halved or quartered
• 1 cup (130 g) English cucumber, diced
• 1/2 cup (75 g) red bell pepper, diced
• 1/3 cup (45 g) Kalamata olives, pitted and halved
• 1/4 cup (35 g) crumbled feta cheese
• 3 tablespoons thinly sliced red onion
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon red wine vinegar
• 1/2 teaspoon dried oregano, plus more for serving
• 1/4 teaspoon black pepper
• 1 small pinch kosher salt, plus more only if needed