Ingredients

4 large eggs

2 Persian cucumbers, halved, cut into 1/2″ pieces

1 medium orange or yellow bell pepper, seeds and ribs removed, cut into 1/2″ pieces

1 cup halved cherry tomatoes

1/4 cup sliced pitted Kalamata olives

3 tablespoons extra-virgin olive oil

2 tablespoons capers, drained

2 tablespoons fresh lemon juice

1 teaspoon za’atar, plus more for serving (optional)

Kosher salt

Freshly ground black pepper

1/3 cup fresh mint and/or parsley leaves, torn if large

3 cups low-fat cottage cheese

Whole grain pita chips, for serving

Instructions

Step 1: Place the eggs in a small pot and cover with about 2 inches of water. Bring to a simmer over medium heat. Once simmering, cover the pot and remove it from the heat. Let the eggs sit for 8 minutes.

Step 2: Drain the hot water and immediately transfer the eggs to a bowl of ice water. Let them cool until cold to the touch, about 3 minutes. Peel the eggs and cut them in half lengthwise. Set aside.

Step 3: In a medium bowl, combine cucumbers, bell pepper, cherry tomatoes, Kalamata olives, olive oil, capers, lemon juice, and za’atar if using. Season generously with kosher salt and freshly ground black pepper. Toss to mix well.

Step 4: Stir the fresh mint and/or parsley into the vegetable mixture.

Step 5: Divide the cottage cheese evenly among serving bowls. Top each with a portion of the vegetable salad and arrange the halved eggs on top.

Step 6: Sprinkle a little extra za’atar over the bowls if desired. Serve immediately with whole grain pita chips on the side.

Tips & Variations

For a vegan version, substitute cottage cheese with firm tofu or a plant-based yogurt.

Add a handful of toasted pine nuts or chopped walnuts for extra crunch and flavor.

If you can’t find za’atar, a mix of dried oregano and thyme works well as a seasoning alternative.

Use fresh lemon juice for the best brightness; bottled lemon juice can make the salad taste flat.

Serve with warm pita bread instead of chips for a softer texture contrast.

Storage

Store any leftover salad and cottage cheese separately in airtight containers in the refrigerator for up to 2 days. To serve again, toss the salad gently and add fresh herbs if needed. Eggs are best eaten the same day but can be kept peeled in the fridge for up to 2 days. Reheat pita chips briefly in a toaster oven if desired.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Yes, you can use regular cucumbers. Just peel them if the skin is thick or waxy, and remove seeds if they are large to keep the texture light.

Is this salad suitable for meal prep?

This salad can be prepped ahead by preparing the vegetables and dressing separately. Keep the cottage cheese and eggs in separate containers to prevent sogginess and assemble just before eating.