Description
This Greek Salad Cottage Cheese Bowl is a fresh and vibrant dish combining crisp vegetables, briny olives, and creamy low-fat cottage cheese. Enhanced with za’atar and fresh herbs, it’s a nutritious, protein-packed meal perfect for a light lunch or healthy snack, served with whole grain pita chips for added crunch.
Ingredients
Scale
Eggs
- 4 large eggs
Vegetables & Salad Ingredients
- 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 & Seasonings
- 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
Other
- 3 cups low-fat cottage cheese
- Whole grain pita chips, for serving
Instructions
- Cook the eggs: Place the eggs in a small pot and cover them with about 2 inches of water. Bring to a simmer over medium heat, then cover the pot, remove it from the heat, and let the eggs sit for 8 minutes. Drain the hot water, then immediately transfer the eggs to a bowl filled with ice water to cool for about 3 minutes until cold to the touch. Peel the eggs carefully and cut them in half lengthwise. Set aside.
- Prepare the vegetable salad: In a medium bowl, combine the Persian cucumbers, bell pepper, cherry tomatoes, Kalamata olives, olive oil, capers, fresh lemon juice, and za’atar (if using). Toss gently to mix well, then season with kosher salt and freshly ground black pepper according to your taste. Stir in the fresh torn mint and/or parsley leaves to add a bright, herbal note.
- Assemble the bowls: Divide the low-fat cottage cheese evenly among serving bowls. Top each portion with the prepared vegetable salad mixture. Arrange the halved cooked eggs on top of the salad. Sprinkle additional za’atar over the top if desired for extra flavor. Serve each bowl accompanied by whole grain pita chips for dipping and crunch.
Notes
- Za’atar is a Middle Eastern spice blend that adds a tangy, earthy flavor; it can be omitted or substituted with sumac if unavailable.
- For a vegan version, substitute the cottage cheese and eggs with firm tofu and add a water-based dressing instead of olive oil if desired.
- Peeling eggs under running water can help remove the shell more easily.
- Store any leftover salad and cottage cheese separately; combine before serving to maintain texture.
- This dish is excellent served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek salad, cottage cheese bowl, healthy salad, Mediterranean diet, low-fat protein, za'atar, summer salad, easy lunch recipe