Greek Salad Cottage Cheese Bowl Recipe
This Greek Salad Cottage Cheese Bowl combines fresh, crisp vegetables with creamy low-fat cottage cheese and the unique flavors of za’atar and capers. Perfect for a light and nutritious meal, it features hard-boiled eggs, cucumbers, bell peppers, cherry tomatoes, Kalamata olives, and a refreshing herb garnish, served with whole grain pita chips for added crunch.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Scale
Eggs
- 4 large eggs
Vegetables & Salad
- 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 & 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
- Boil the Eggs: In a small pot, cover the eggs with water so there is about 2 inches of water above them. Bring the water to a simmer over medium heat. Once simmering, cover the pot and remove it from the heat. Let the eggs sit covered for 8 minutes to achieve a perfect hard boil. After cooking, drain the hot water and immediately transfer the eggs to a bowl filled with ice water. Let them cool until they are cold to the touch, about 3 minutes. Peel the eggs carefully and then halve them lengthwise. Set aside for later.
- Prepare the Salad: In a medium bowl, combine the cucumbers, bell pepper, cherry tomatoes, Kalamata olives, olive oil, drained capers, fresh lemon juice, and za’atar if using. Season the mixture with kosher salt and freshly ground black pepper to taste. Gently toss everything together until well coated. Then, stir in the fresh torn mint and/or parsley leaves, spreading the flavors throughout the salad.
- Assemble the Bowl: Divide the low-fat cottage cheese evenly among serving bowls. Top each bowl with a generous portion of the prepared vegetable and olive salad. Place the reserved halved eggs on top of the salad. For an extra touch of flavor, sprinkle more za’atar over each bowl if desired. Serve the bowls alongside whole grain pita chips for a crunchy accompaniment.
Notes
- Use fresh herbs like mint or parsley to add brightness to the salad.
- Za’atar is optional but adds a wonderful Middle Eastern flavor; it can be found in specialty spice shops or online.
- To save time, eggs can be boiled a day ahead and kept in the refrigerator.
- For a dairy-free version, substitute cottage cheese with firm tofu or a plant-based cheese alternative.
- Whole grain pita chips can be replaced with vegetable crudités for a lower carb option.
Keywords: Greek salad, cottage cheese bowl, healthy salad, low-fat salad, Mediterranean diet, za'atar salad, quick lunch, easy dinner
