Greek Salad Cottage Cheese Bowl (Print-Friendly Version)
Mediterranean-style bowl with cottage cheese, crisp vegetables, olives, eggs, and za’atar for bright flavor.
# What You'll Need:
→ Vegetables and Aromatics
01 -
2 Persian cucumbers, halved and cut into 1.25 cm pieces
02 -
1 medium orange or yellow bell pepper, seeds and ribs removed, cut into 1.25 cm pieces
03 -
1 cup (160 g) cherry tomatoes, halved
04 -
1/3 cup (approx. 10 g) fresh mint and/or parsley leaves, torn if large
→ Protein
05 -
4 large eggs
06 -
3 cups (675 g) low-fat cottage cheese
→ Briny and Savory Additions
07 -
1/4 cup (40 g) sliced pitted Kalamata olives
08 -
2 tablespoons (20 g) capers, drained
→ Dressing and Seasonings
09 -
3 tablespoons (45 ml) extra-virgin olive oil
10 -
2 tablespoons (30 ml) fresh lemon juice
11 -
1 teaspoon za’atar, plus more for serving (optional)
12 -
Kosher salt, to taste
13 -
Freshly ground black pepper, to taste
→ To Serve
14 -
Whole grain pita chips
# How to Make It:
01 -
Place eggs in a small saucepan and cover with 5 cm of water. Bring to a simmer over medium heat. Once simmering, cover and remove from heat. Let stand for 8 minutes. Drain and transfer eggs to ice water until fully chilled, about 3 minutes. Peel eggs and halve lengthwise.
02 -
In a medium mixing bowl, combine cucumbers, bell pepper, cherry tomatoes, Kalamata olives, extra-virgin olive oil, capers, lemon juice, and za’atar. Season with salt and freshly ground black pepper to taste. Gently mix in torn mint and/or parsley leaves.
03 -
Divide cottage cheese evenly among serving bowls. Top each with the prepared vegetable salad and halved eggs. Sprinkle with additional za’atar if desired. Serve immediately with whole grain pita chips alongside.
# Additional Tips:
01 -
For best flavor and texture, ensure eggs are fully cooled and salad ingredients are well-drained before assembling.