Description
This Greek Salad Cottage Cheese Bowl is a refreshing, protein-packed dish perfect for a light lunch or snack. Combining crisp Persian cucumbers, sweet bell peppers, juicy cherry tomatoes, briny Kalamata olives, and capers with fresh herbs and za’atar spice, this salad is brightened with lemon juice and extra-virgin olive oil. Low-fat cottage cheese adds creamy richness and makes the meal more filling. Soft boiled eggs add extra protein and texture, served alongside crunchy whole grain pita chips for dipping. It’s a nutritious, flavorful bowl inspired by classic Greek flavors.
Ingredients
Scale
Eggs
- 4 large eggs
Vegetables & Fruit
- 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
Spices & Seasoning
- 1 tsp 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: In a small pot, cover the eggs with 2 inches of water and bring to a simmer. Once simmering, cover the pot and remove it from heat. Let the eggs sit covered for 8 minutes. Then drain and immediately transfer them to a bowl of ice water to cool for about 3 minutes until cold to the touch. Peel and halve them lengthwise; set aside.
- Prepare the salad: In a medium bowl, combine the cucumbers, bell pepper, cherry tomatoes, olives, extra-virgin olive oil, capers, lemon juice, and za’atar if using. Season generously with kosher salt and freshly ground black pepper. Gently toss all ingredients together to evenly coat, then stir in torn fresh mint and/or parsley leaves.
- Assemble the bowls: Divide the cottage cheese evenly among serving bowls. Spoon the prepared vegetable and olive salad over the cottage cheese. Arrange the halved soft boiled eggs on top. Sprinkle with additional za’atar if desired. Serve immediately with whole grain pita chips on the side for scooping and crunch.
Notes
- For perfectly cooked eggs, ensure you start timing once the water begins simmering and remove from heat promptly.
- Za’atar adds a fragrant Middle Eastern flavor but can be omitted or substituted with dried oregano or thyme if unavailable.
- To make this dish vegan, substitute cottage cheese and eggs with plant-based alternatives like tofu or a vegan cheese.
- Whole grain pita chips add great texture; alternatively, serve with toasted bread or crackers.
- Adjust salt and lemon juice according to taste preferences for balanced acidity and seasoning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Greek salad, cottage cheese bowl, soft boiled eggs, Mediterranean salad, healthy lunch, low-fat protein bowl
