Greek Salad Cottage Cheese Bowl (Printable)
Fresh Mediterranean-style bowl with cottage cheese, crisp vegetables, olives, and feta.
# What You'll Need:
→ Vegetables
01 - 1 cup cherry tomatoes, halved
02 - 1 cup cucumber, diced
03 - ½ small red onion, thinly sliced
04 - 1 small bell pepper (red or green), diced
→ Dairy
05 - 1 cup cottage cheese (low-fat or full-fat, as preferred)
06 - 2 tablespoons crumbled feta cheese
→ Olives & Additions
07 - ¼ cup Kalamata olives, pitted and halved
→ Dressing
08 - 2 tablespoons extra virgin olive oil
09 - 1 tablespoon red wine vinegar
10 - ½ teaspoon dried oregano
11 - ¼ teaspoon black pepper
12 - ⅛ teaspoon salt
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges (optional)
# How to Make It:
01 - In a small bowl, whisk together olive oil, red wine vinegar, oregano, black pepper, and salt until fully emulsified.
02 - Combine cherry tomatoes, cucumber, red onion, and bell pepper in a medium bowl. Pour the dressing over the vegetables and toss thoroughly to coat evenly.
03 - Divide the cottage cheese between two serving bowls, spreading it evenly to create a creamy base layer.
04 - Distribute the dressed vegetables, Kalamata olives, and crumbled feta cheese evenly over the cottage cheese in each bowl.
05 - Sprinkle fresh parsley over the tops and add a lemon wedge to the side of each bowl. Serve immediately while vegetables remain crisp.
# Expert Advice:
01 -
- Protein keeps you full for hours without any heavy cooking
- The creamy base plays perfectly against crunchy vegetables
02 -
- The vegetables need at least 10 minutes in that dressing to really sing
- Cottage cheese can vary wildly in saltiness, taste before adding more
03 -
- Drain your cottage cheese for 10 minutes if it seems too watery
- Room temperature vegetables absorb dressing better than cold ones