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Greek Salad Cottage Cheese Bowl is the definition of a vibrant and satisfying Mediterranean meal. The combination of creamy cottage cheese, crisp veggies, and briny toppings hits all the right notes for a quick breakfast lunch or snack. This is the bowl I crave when I want something that feels nourishing but never boring.
I whipped up versions of this during busy work weeks and ended up loving it for outdoor picnics too since it transports so easily and keeps me full for hours.
Ingredients
- Eggs: Provide satisfying protein and a creamy texture when hard-boiled. Choose large eggs with bright yellow yolks for the best flavor.
- Persian cucumbers: Add crisp bite and mild sweetness. Look for firm unblemished ones.
- Bell pepper: Brings crunch and a punch of color. Orange or yellow peppers are sweeter than green.
- Cherry tomatoes: Deliver sweetness and juiciness. Pick plump glossy ones for best results.
- Kalamata olives: Offer a signature briny Mediterranean taste. Buy olives that are firm and glossy not wrinkled or mushy.
- Extra-virgin olive oil: Ties the veggies together with richness. Use a fresh high-quality oil for best flavor.
- Capers: Introduce a tangy pop and deep briny note. Rinse and drain well to cut excess saltiness.
- Fresh lemon juice: Brightens the whole bowl. Always choose freshly squeezed for best zing.
- Za’atar: Adds earthy herbal complexity and a nutty toasted flavor from sesame. Opt for a blend with real sumac.
- Kosher salt and freshly ground black pepper: Season every components
- Fresh mint or parsley: Offers a burst of herbal freshness. Choose firm leaves with vibrant color for best flavor.
- Cottage cheese: Is the creamy base. Use a low-fat version if you want it a little lighter but full-fat is extra rich.
- Pita chips: Add crunch and make this bowl scoopable and fun. Whole grain variety boosts fiber.
Step-by-Step Instructions
- Cook the Eggs:
- Place eggs in a small pot and cover with a couple inches of water. Bring to a gentle simmer over medium heat. Once simmering cover turn off the heat and let sit undisturbed for eight minutes. This cooks the yolks to a just-set creamy stage. Drain eggs immediately and plunge into a bowl of ice water. Cool for three minutes then peel carefully and slice lengthwise.
- Make the Mediterranean Salad:
- In a mixing bowl gently toss together cucumbers chopped bell pepper tomato halves sliced olives drained capers drizzle of olive oil lemon juice and za’atar seasoning. Sprinkle with salt and pepper to taste. Add torn mint or parsley leaves and gently stir until well mixed. This creates a juicy vibrant salad topping.
- Assemble the Bowls:
- Spoon cottage cheese into serving bowls arranging it to one side or as the base. Mound the Mediterranean salad on top or to the side. Arrange halved eggs neatly over the salad. Sprinkle another pinch of za’atar if you like an extra burst of spice.
- Add Crunch and Serve:
- Serve each bowl with a side of whole grain pita chips for dipping and scooping. Eat right away for freshest texture.
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You Must Know
- High in protein and healthy fats for lasting energy
- Full of vitamins antioxidants and fiber thanks to all those veggies
- Easy to prep ahead and assemble when hungry
Za’atar is my not-so-secret favorite here its herby lemony tang just makes everything pop. My kids have started requesting extra za’atar and even ask for it on plain pita. Whenever I make this for lunch everyone gathers around the kitchen counter and digs in with pita chips for a no-fuss family meal.
Storage Tips
Pre-chopped veggies and hard-boiled eggs keep in airtight containers for up to three days in the fridge. Leave the cottage cheese and salad components separate until ready to eat to avoid sogginess. Assembled bowls are freshest within a day.
Ingredient Substitutions
Crumbled feta or Greek yogurt can stand in for cottage cheese for a tangier or thicker base. Try roasted red peppers instead of bell pepper or use black olives in place of kalamata if you prefer.
Serving Suggestions
This bowl is just as tasty for breakfast as it is for a light lunch. For a heartier meal add a handful of cooked quinoa on top. Serve with crisp raw veggies or a soft-boiled egg instead of hard-boiled if you like a runny yolk.
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Cultural Inspiration
Greek salad bowls reflect the sunny flavors of Mediterranean culinary traditions with their love of fresh herbs, briny olives and ripe vegetables. The twist of cottage cheese adds a touch of creamy American diner nostalgia.
Common Recipe Questions
- → What vegetables are best for this bowl?
Use cherry tomatoes, Persian cucumbers, and bell peppers for freshness, crunch, and vibrant color in the dish.
- → How do you add more protein?
Both cottage cheese and hard-boiled eggs provide protein. For an extra boost, add more eggs or serve with grilled chicken.
- → Can you make this bowl ahead of time?
Yes, prep the salad and eggs in advance, storing them separately from the cottage cheese. Assemble just before eating for optimal texture.
- → What toppings work well for extra flavor?
Sprinkle with extra za’atar, fresh mint or parsley, or a dash of sumac to enhance the Mediterranean aroma.
- → Are there alternatives to pita chips?
Try serving with slices of whole grain bread, seed crackers, or raw vegetable sticks for a crunchy side.
- → Is this bowl suitable for breakfast?
Absolutely! The combination of protein, healthy fats, and vegetables makes it a nourishing choice for any meal.