Greek Salad Cottage Cheese Bowl Recipe
A refreshing and healthy Greek Salad Cottage Cheese Bowl featuring a vibrant mix of fresh vegetables, olives, capers, and herbs tossed in a tangy dressing, topped with creamy low-fat cottage cheese and protein-packed hard-boiled eggs. Perfect for a light lunch or snack, served alongside whole grain pita chips for added crunch.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Category: Salad Bowl
- Method: Stovetop
- Cuisine: Mediterranean, Greek
- Diet: Low Fat
Ingredients
Scale
Eggs
- 4 large eggs
Vegetables and Salad Mix
- 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
- 2 tablespoons capers, drained
- 1/3 cup fresh mint and/or parsley leaves, torn if large
Dressing and Seasoning
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon za’atar, plus more for serving (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Dairy
- 3 cups low-fat cottage cheese
Serving
- Whole grain pita chips, for serving
Instructions
- Cook the eggs: Place the eggs in a small pot and cover with 2 inches of water. Bring the water to a simmer over medium heat. Once simmering, cover the pot and remove it from heat. Let the eggs sit covered for 8 minutes to cook through. Then, drain the hot water and immediately transfer the eggs to a bowl filled with ice water. Allow them to cool completely, about 3 minutes. Peel the eggs once cooled and slice them in half lengthwise; set aside.
- Prepare the salad: In a medium bowl, combine the Persian cucumbers, bell pepper, halved cherry tomatoes, Kalamata olives, and capers. Add the extra-virgin olive oil, fresh lemon juice, and za’atar if using. Toss everything together gently to coat the vegetables in the dressing. Season the salad with kosher salt and freshly ground black pepper to taste. Fold in the fresh mint and/or parsley leaves to add a herbaceous note.
- Assemble the bowls: Divide the low-fat cottage cheese evenly among serving bowls. Spoon the prepared vegetable salad over the cottage cheese. Arrange the halved hard-boiled eggs on top. For added flavor and presentation, sprinkle a little extra za’atar over everything if desired. Serve immediately with whole grain pita chips on the side for a crunchy accompaniment.
Notes
- For extra protein, you can substitute the low-fat cottage cheese with regular cottage cheese.
- Za’atar is optional but adds a distinctive Middle Eastern herbal flavor that complements the salad beautifully.
- Wear gloves or use a towel when peeling eggs if the shells stick to your fingers.
- Whole grain pita chips add a nice crunch, but you can also serve with toasted pita wedges or fresh whole grain bread.
- This dish can be served chilled or at room temperature, making it ideal for meal prep or picnics.
Keywords: Greek salad, cottage cheese bowl, healthy salad, Mediterranean diet, low-fat protein, summer salad, za'atar salad, fresh vegetables
