Greek Salad Cottage Cheese Bowl (Printable Version)
# What You'll Need:
→ Main Components
01 -
4 large eggs
02 -
3 cups low-fat cottage cheese
→ Vegetables
03 -
2 Persian cucumbers, halved and cut into 1.25 cm pieces
04 -
1 medium orange or yellow bell pepper, seeds and ribs removed, cut into 1.25 cm pieces
05 -
1 cup halved cherry tomatoes
→ Additions & Garnishes
06 -
1/4 cup sliced pitted Kalamata olives
07 -
2 tablespoons capers, drained
08 -
2 tablespoons freshly squeezed lemon juice
09 -
3 tablespoons extra-virgin olive oil
10 -
1 teaspoon za’atar, plus more for serving (optional)
11 -
1/3 cup fresh mint and/or parsley leaves, torn if large
12 -
Kosher salt, to taste
13 -
Freshly ground black pepper, to taste
→ For Serving
14 -
Whole grain pita chips
# Step-by-Step Directions:
01 -
Place eggs in a small pot and cover with 5 cm of water. Bring just to a simmer, then cover and remove from heat. Let eggs sit for 8 minutes, then drain and transfer to a bowl of ice water. Chill until cold, about 3 minutes. Peel eggs and halve lengthwise; set aside.
02 -
In a medium bowl, combine cucumbers, bell pepper, cherry tomatoes, Kalamata olives, drained capers, lemon juice, extra-virgin olive oil, and za’atar. Season with kosher salt and freshly ground black pepper. Toss to coat evenly, then stir in fresh mint and/or parsley leaves.
03 -
Spoon cottage cheese into serving bowls. Top each bowl with a generous portion of vegetable salad and the halved eggs. Sprinkle with additional za’atar if desired, and serve immediately with whole grain pita chips on the side.
# Helpful Notes:
01 -
For optimal texture, chill eggs thoroughly in ice water before peeling. Adjust za’atar and lemon juice quantities to suit personal taste.