Description
A vibrant and refreshing Greek Salad Cottage Cheese Bowl featuring a mix of crisp cucumbers, sweet bell peppers, juicy cherry tomatoes, briny Kalamata olives, and tangy capers tossed in a lemony za’atar dressing. This healthy bowl is topped with protein-rich hard-boiled eggs and creamy low-fat cottage cheese, making it a perfect light meal or hearty snack served with crunchy whole grain pita chips.
Ingredients
Scale
Eggs
- 4 large eggs
Vegetables & Salad
- 2 Persian cucumbers, halved and 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 & Serving
- 3 cups low-fat cottage cheese
- Whole grain pita chips, for serving
Instructions
- Cook the Eggs: In a small pot, place the eggs and cover with 2 inches of water. Bring to a simmer over medium heat, then cover the pot and remove it from the heat. Let the eggs sit covered for 8 minutes to cook through. Drain the hot water, transfer the eggs to a bowl filled with ice water, and let them cool for about 3 minutes until cold to the touch. Peel the eggs and cut them lengthwise in half; set aside.
- Prepare the Salad: In a medium bowl, combine the cucumbers, bell pepper, cherry tomatoes, Kalamata olives, and capers. Add the extra-virgin olive oil, fresh lemon juice, and za’atar if using. Season the mixture with kosher salt and freshly ground black pepper to taste. Stir in the fresh mint and/or parsley leaves gently to combine all flavors.
- Assemble the Bowl: Divide the low-fat cottage cheese evenly among serving bowls. Spoon the prepared vegetable and olive salad over the cottage cheese. Arrange the halved hard-boiled eggs on top. Sprinkle additional za’atar over the bowls if desired to enhance flavor.
- Serve: Serve the cottage cheese bowls immediately alongside crunchy whole grain pita chips for dipping and added texture.
Notes
- For a dairy-free version, substitute cottage cheese with a plant-based ricotta or tofu.
- Za’atar is optional but adds a great Middle Eastern herbal flavor; if unavailable, use a mix of dried thyme, oregano, and sesame seeds.
- Make sure to cool the eggs quickly in ice water to prevent overcooking and achieve a tender yolk.
- This dish can be prepared ahead by chopping the salad vegetables and hard boiling the eggs; assemble just before serving to retain freshness and texture.
- Use fresh herbs like mint or parsley for a bright, fresh finish to the salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Greek salad, cottage cheese bowl, healthy salad, Mediterranean diet, low-fat protein, za'atar salad, fresh vegetable salad, easy light meal
