Greek Salad Cottage Cheese Bowls

Salad

Greek Salad Cottage Cheese Bowls

Chopped Greek-style salad and jammy eggs sit on cottage cheese with lemon, za’atar and pita chips.

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Yield
4 bowls
Cuisine
Greek-inspired

Serving ideas

Finish with extra za’atar if desired and serve with pita chips.

Ingredients

See the ingredient checklist
  • 4 large eggs
  • 2 Persian cucumbers, halved lengthwise and cut into 1/2-inch pieces
  • 1 medium orange or yellow bell pepper, cut into 1/2-inch pieces
  • 1 cup halved cherry tomatoes
  • 1/4 cup sliced pitted Kalamata olives
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp drained capers
  • 2 tbsp lemon juice
  • 1 tsp za’atar, optional, plus more to serve
  • kosher salt
  • ground black pepper
  • 1/3 cup mint or parsley leaves
  • 3 cups low-fat cottage cheese
  • whole-grain pita chips

Before you cook

Cool the eggs promptly to stop the cooking.

How to make Greek Salad Cottage Cheese Bowls

  1. Cover the eggs with 2 inches of water in a small pot and bring to a simmer. Cover the pot off the heat for 8 minutes, then cool the eggs in ice water for about 3 minutes. Peel and halve them.

  2. Toss the cucumbers, pepper, tomatoes and olives with olive oil, capers, lemon juice and optional za’atar. Season with salt and pepper and fold in the herbs.

  3. Divide cottage cheese among bowls and top with the salad and eggs.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Greek Salad Cottage Cheese Bowls

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Chopped Greek-style salad and jammy eggs sit on cottage cheese with lemon, za’atar and pita chips.
Print Recipe
Total Time 30 minutes
Servings: 4 bowls
Course: Salad
Cuisine: Greek-inspired
Ingredients Instructions Notes

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Ingredients
  

  • 4 large eggs
  •  
    2 Persian cucumbers, halved lengthwise and cut into 1/2-inch pieces
  •  
    1 medium orange or yellow bell pepper, cut into 1/2-inch pieces
  •  
    1 cup halved cherry tomatoes
  •  
    ¼ cup sliced pitted Kalamata olives
  • 3 tbsp extra-virgin olive oil
  •  
    2 tbsp drained capers
  • 2 tbsp lemon juice
  •  
    1 tsp za’atar optional, plus more to serve
  • kosher salt
  • ground black pepper
  •  
    ⅓ cup mint or parsley leaves
  •  
    3 cups low-fat cottage cheese
  •  
    whole-grain pita chips

Instructions
 

  1. Cover the eggs with 2 inches of water in a small pot and bring to a simmer. Cover the pot off the heat for 8 minutes, then cool the eggs in ice water for about 3 minutes. Peel and halve them.
  2. Toss the cucumbers, pepper, tomatoes and olives with olive oil, capers, lemon juice and optional za’atar. Season with salt and pepper and fold in the herbs.
  3. Divide cottage cheese among bowls and top with the salad and eggs.

Notes

Cool the eggs promptly to stop the cooking.
Adapted from Riley Wofford, Delish.

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