Greek Salad Cottage Cheese Bowl (Printable View)
Fresh Mediterranean vegetables layered with creamy cottage cheese and tangy feta for a protein-rich, refreshing meal ready in 15 minutes.
# Ingredient List:
→ Vegetables
01 - 1 cup cherry tomatoes, halved
02 - 1 cup cucumber, diced
03 - 1/2 cup red bell pepper, diced
04 - 1/4 cup red onion, thinly sliced
05 - 1/4 cup Kalamata olives, pitted and sliced
→ Dairy
06 - 1 cup cottage cheese (4% or low-fat)
07 - 1/4 cup feta cheese, crumbled
→ Fresh Herbs
08 - 2 tbsp fresh parsley, chopped
09 - 1 tbsp fresh dill, chopped
→ Dressing
10 - 2 tbsp extra-virgin olive oil
11 - 1 tbsp red wine vinegar
12 - 1/2 tsp dried oregano
13 - 1/4 tsp sea salt
14 - 1/4 tsp freshly ground black pepper
# How to Make It:
01 - Whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl until well combined.
02 - In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, and Kalamata olives.
03 - Drizzle the dressing over the vegetables and toss gently until evenly coated.
04 - Divide the cottage cheese evenly between two serving bowls, spreading it across the bottom of each bowl.
05 - Spoon the dressed vegetable mixture over the cottage cheese in each bowl.
06 - Top each bowl with crumbled feta cheese, fresh parsley, and dill. Serve immediately or refrigerate for 10 minutes for a chilled presentation.
# Expert Suggestions:
01 -
- It comes together in literally fifteen minutes with zero cooking required
- The protein from cottage cheese keeps you satisfied for hours without feeling heavy
- You get all those bright Mediterranean flavors without turning on the stove
02 -
- Cottage cheese releases water as it sits, so assemble this right before serving if you want the best texture
- Letting the vegetables marinate in the dressing for 5 minutes while you prep everything else makes a huge difference
- The contrast between cold cottage cheese and room-temperature vegetables is actually perfect—do not chill the assembled bowls
03 -
- Buy block feta and crumble it yourself—the pre-crumbled stuff never tastes quite right
- Let the cottage cheese come to room temperature for 10 minutes before serving for the creamiest texture