In a large mixing bowl, add 2 cups of cottage cheese and the juice of one lemon. Stir gently until fully blended, creating a creamy base.

Slice one cucumber and chop ¼ of a red onion. Add cucumber slices, red onion, 2 tablespoons of dill and chives to the bowl and fold them into the cottage cheese mixture.

Drizzle 1 tablespoon of olive oil over the salad and sprinkle in salt and black pepper to taste. Gently stir until evenly coated.

Cover the salad with plastic wrap or transfer it to an airtight container, and refrigerate for 15–20 minutes to enhance flavors.

After chilling, gently toss the salad and adjust seasoning if needed. Serve in a lovely bowl or plate.