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These cottage cheese Greek salad bowls are my go-to when I am craving something fresh, filling, and full of Mediterranean flavor. Protein-packed cottage cheese and eggs get piled high with juicy tomatoes, crisp cucumbers, briny olives, and fragrant herbs. One bite and you will see why this easy recipe makes the perfect meal any time of day.
I made this bowl for an impromptu picnic once and ended up with friends asking for the recipe on the spot. Now it is my quick fix for lunch or dinner after a busy day.
Ingredients
- Large eggs: Give the bowl staying power with plenty of protein. Look for eggs with firm shells and a bright yolk for best flavor.
- Persian cucumbers: Add crunch and mild sweetness. Choose ones that are firm and unblemished.
- Bell pepper: Brings a pop of color and crisp texture. Orange or yellow varieties are sweeter and less bitter than green.
- Cherry tomatoes: Deliver juicy sweetness in every mouthful. Go for ripe and glossy tomatoes.
- Kalamata olives: Give a briny meaty bite to the mix. The best are plump, glossy, and evenly purple.
- Extra-virgin olive oil: Ties everything together and adds a healthy fat. The flavor of good olive oil makes a difference.
- Capers: Add big bursts of salty tart flavor. Rinse lightly to mellow any excess brine.
- Fresh lemon juice: Brightens the whole salad. Use a heavy lemon for more juice.
- Za’atar: Creates the signature herby Mediterranean vibe. Choose a blend with real sumac for authenticity.
- Kosher salt and black pepper: Season every layer. Freshly ground pepper gives the best aroma.
- Fresh mint and parsley: Add a cool herby finish. Pick tender green leaves for the most flavor.
- Low-fat cottage cheese: Acts as the creamy tangy base. Look for a thick variety with a small curd size.
- Whole grain pita chips: Are perfect for scooping everything up. Crunchy and sturdy chips work best.
Step-by-Step Instructions
- Boil and Cool the Eggs:
- Cover eggs with cold water until they are submerged by at least an inch. Set pot over medium heat and bring to a steady simmer. Once the water simmers, cover and remove from the heat. Let eggs sit in the hot water for eight minutes to cook gently. Drain off the hot water and move eggs to a big bowl of ice water to chill for three minutes. This quickly stops the cooking and makes peeling easier. Pat eggs dry and slice each one in half top to bottom.
- Mix the Mediterranean Salad:
- Combine cucumbers plus bell pepper plus cherry tomatoes plus olives in a medium mixing bowl. Drizzle in the olive oil plus capers plus lemon juice plus za’atar. Toss well so the dressing coats every vegetable. Add salt and pepper to taste. Gently stir in the fresh herbs right before serving to keep their flavor fresh.
- Assemble Your Bowls:
- Spoon an even portion of cottage cheese into the base of each bowl. Heap the tomato salad mixture over the top so some of each ingredient is visible. Arrange hard-boiled eggs neatly on the side or slightly tucked in the vegetables. For extra flavor, dust with a pinch more za’atar. Serve the bowl with pita chips for dipping and scooping.
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You Must Know
- High in protein from both eggs and cottage cheese
- Naturally gluten free except for pita chips
- Packed with colorful vegetables and fresh herbs
One of my favorite things about this recipe is the generous sprinkle of za’atar on top. The tang of sumac and toasted sesame seeds just makes these bowls taste like summer in Greece. My family always asks for extra olives and mint whenever I make these for lunch.
Storage Tips
These bowls are perfect for meal prep. You can make the salad and eggs up to two days ahead. Keep the herby salad and cottage cheese in separate containers until ready to serve. Always store hard-boiled eggs in their shells until just before eating so they stay fresh and moist. Leftovers hold up well in the fridge but wait to add pita chips until it is time to eat to keep them crisp.
Ingredient Substitutions
If you do not have Persian cucumbers use English cucumbers for the same fresh crunch. Any color of bell pepper will work though red or orange adds a beautiful look. Feel free to swap black olives for Kalamata or add a handful of sliced radishes for bonus bite. If capers are not your style try diced dill pickles for a different kind of tang.
Serving Suggestions
Pile these bowls extra high for a main meal or serve in smaller cups for an appetizer spread. I love to lay out the components family-style on a big board so everyone can build their own bowl to taste. It is also fun to tuck warm roasted chickpeas or grilled chicken on top for guests who want even more protein.
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Cultural Context
Greek salad goes way beyond a side dish in Greece. There it anchors many breakfasts and meze platters. The combination of tomatoes plus cucumber plus olives plus fresh cheese is a staple along the Mediterranean coast. Za’atar adds even more regional flair since this spice mix is beloved from Israel to Lebanon. Every family has their own way to prepare these simple salads with garden vegetables and local herbs.
Commonly Asked Questions
- → Can I substitute another cheese for cottage cheese?
Yes, you can use crumbled feta or ricotta for a similar creamy texture, though the flavor will change slightly.
- → What can I use instead of za’atar?
If za’atar isn’t available, try a combo of dried oregano, sesame seeds, and a pinch of sumac or lemon zest.
- → Is this bowl suitable for meal prep?
Yes! Prepare components ahead and assemble just before serving to keep textures and flavors fresh.
- → Can I add extra vegetables?
Absolutely. Try adding radishes, red onion slices, or leafy greens for more crunch and nutrients.
- → How can I make this bowl vegan?
Replace cottage cheese and eggs with plant-based alternatives like hummus or tofu for a vegan version.
- → What is the best way to serve this bowl?
Serve chilled or at room temperature with whole grain pita chips, sprinkled with extra za’atar if you like.