Dinner

Greek Salad Cottage Cheese Bowl Recipe

Name: Greek Salad Cottage Cheese Bowl Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 4 large eggs; 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; 3 tbsp extra-virgin olive oil; 2 tbsp capers, drained; 2 tbsp fresh lemon juice; 1/3 cup fresh mint and/or parsley leaves, torn if large; 1 tsp za’atar, plus more for serving (optional); Kosher salt, to taste; Freshly ground black pepper, to taste; 3 cups low-fat cottage cheese; Whole grain pita chips, for serving

ByIsabella Vance February 26, 2026February 26, 2026

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Introduction

This Greek Salad Cottage Cheese Bowl is a vibrant, fresh, and satisfying meal perfect for lunch or a light dinner. With crisp vegetables, briny olives, and creamy cottage cheese, it’s a healthy dish bursting with Mediterranean flavors.

A white bowl filled with three main layers: on the left, a creamy white cottage cheese base with a grainy texture; on top of it, two halved soft-boiled eggs with bright yellow yolks and firm whites sprinkled with black pepper and small green capers; on the right, a colorful salad of chopped cucumbers, yellow and red cherry tomatoes, and dark purple olives, all mixed with green mint and parsley leaves, drizzled with oil and sprinkled with seasoning. At the front of the bowl, several pale golden pita chips rest against the cottage cheese. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs
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
3 Tbsp. extra-virgin olive oil
2 Tbsp. capers, drained
2 Tbsp. fresh lemon juice
1 tsp. za’atar, plus more for serving (optional)
Kosher salt
Freshly ground black pepper
1/3 cup fresh mint and/or parsley leaves, torn if large
3 cups low-fat cottage cheese
Whole grain pita chips, for serving

Instructions

Step 1: In a small pot, cover eggs with 2 inches of water. Bring to a simmer, then cover the pot and remove from heat. Let sit for 8 minutes. Drain the eggs and immediately transfer them to a bowl of ice water. Let cool until cold to the touch, about 3 minutes. Peel and halve lengthwise; set aside.
Step 2: In a medium bowl, toss the cucumbers, bell pepper, tomatoes, olives, olive oil, capers, lemon juice, and za’atar (if using). Season with kosher salt and freshly ground black pepper. Stir in the torn mint and/or parsley leaves.
Step 3: Divide the cottage cheese among serving bowls. Top each bowl with the tomato and vegetable salad and the reserved halved eggs. Sprinkle with additional za’atar if desired. Serve with whole grain pita chips on the side.

Tips & Variations

For extra protein, try adding grilled chicken or chickpeas to the salad.
If you prefer a creamier texture, mix some Greek yogurt into the cottage cheese before assembling.
Za’atar is optional but adds a lovely herbal and slightly tangy flavor; substitute with oregano if unavailable.
To speed up peeling eggs, crack all over and roll gently before peeling under running water.

Storage

Store the salad components separately in airtight containers for up to 2 days in the refrigerator to keep vegetables crisp and cottage cheese fresh. Assemble just before serving. Leftover combined salad should be eaten within a day. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Two white bowls sit on a white marbled surface, each filled with three main layers. The bottom layer is creamy white cottage cheese taking up about half the bowl. On one side of the cottage cheese, there is a colorful mix of chopped cucumbers, halved cherry tomatoes in red and yellow, chopped yellow bell peppers, dark sliced olives, fresh green mint leaves, and a sprinkling of black pepper. The top layer shows two halved boiled eggs with bright yellow-orange yolks, placed near the cottage cheese. A shiny silver spoon rests inside one bowl. Some small square crackers sit beside one bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

You can substitute the cottage cheese with a plant-based alternative like almond or soy-based cottage cheese to make this dish vegan-friendly. Replace the eggs with extra olives or marinated tofu for protein.

How do I know when hard-boiled eggs are perfectly cooked?

Cooking eggs by simmering then resting off heat for 8 minutes gives fully set, creamy yolks without gray edges. Immediately cooling in ice water stops cooking and makes peeling easier.