Greek Salad Cottage Cheese Bowl Recipe
This Greek Salad Cottage Cheese Bowl is a fresh and vibrant meal perfect for a light lunch or snack. It combines halved cherry tomatoes, Persian cucumbers, bell pepper, Kalamata olives, and capers with the bold flavors of za’atar and lemon juice. Topped with protein-rich low-fat cottage cheese and boiled eggs, and served with whole grain pita chips, this recipe offers a nutritious and satisfying Mediterranean-inspired dish that’s quick and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Scale
Eggs
- 4 large eggs
Salad
- 2 Persian cucumbers, halved and 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
- 2 tablespoons capers, drained
- 1 teaspoon za’atar, plus more for serving (optional)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/3 cup fresh mint and/or parsley leaves, torn if large
Dairy
- 3 cups low-fat cottage cheese
Serving
- Whole grain pita chips, for serving
Instructions
- Boil the eggs: Place the eggs in a small pot and cover them with 2 inches of water. Bring to a simmer, then cover the pot and remove it from the heat. Let the eggs sit covered for 8 minutes to cook through. 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.
- Prepare the salad: In a medium bowl, combine the halved cucumbers, chopped bell pepper, halved cherry tomatoes, sliced Kalamata olives, capers, and if using, the za’atar. Add the extra-virgin olive oil and fresh lemon juice. Season the mixture with kosher salt and freshly ground black pepper to taste. Toss gently to combine all ingredients. Finally, stir in the fresh mint and/or parsley leaves for extra freshness and flavor.
- Assemble the bowls: Divide the low-fat cottage cheese evenly among serving bowls. Top each bowl with a generous portion of the mixed tomato and vegetable salad. Arrange the halved boiled eggs on top. For extra flavor, sprinkle a little more za’atar on each bowl if desired. Serve immediately with whole grain pita chips on the side for a delightful crunch and added texture.
Notes
- Za’atar is optional but adds an authentic Middle Eastern herbaceous flavor; omit if unavailable or substitute with a mix of oregano, thyme, and sumac.
- Use fresh herbs like mint or parsley for vibrancy; you can use either or a combination based on preference.
- For a creamier texture, you can replace low-fat cottage cheese with full-fat cottage cheese or even Greek yogurt.
- This salad is best served fresh but can be refrigerated for up to 1 day; keep pita chips separate to maintain their crispness.
- To make it vegan, substitute cottage cheese with plant-based yogurt and omit eggs.
Keywords: Greek salad, cottage cheese bowl, healthy salad, Mediterranean diet, quick meal, light lunch, fresh vegetables, low-fat protein
