It wouldn’t be a
Mediterranean menu without a Greek salad in some form or another—these cottage cheese bowls fit the bill. Packed with protein, nutrient-rich vegetables, and healthy fats (not to mention a whole lot of flavor), they’re the perfect breakfast, lunch, or satisfying snack.
Both cottage cheese and hard-boiled eggs provide the protein for these bowls. Simply spoon a serving of cottage cheese into a bowl and top with all of those quintessential Mediterranean vegetables—tomatoes, cucumbers, and sweet peppers. Meaty Kalamata olives and a drizzle of olive oil add some good-for-you fats, while capers and lemon juice provide bright, briny flavor to the salad. We like to sprinkle everything with za’atar, which is usually made from a combination of dried herbs (like oregano and coriander), sesame seeds, and sumac, and scoop up the cottage cheese and salad with pita chips.
Ingredients
- 4large eggs
- 2Persian cucumbers, halved, cut into 1/2″ pieces
- 1medium orange or yellow bell pepper, seeds and ribs removed, cut into 1/2″ pieces
- 1 c.halved cherry tomatoes
- 1/4 c.sliced pitted Kalamata olives
- 3 tbsp.extra-virgin olive oil
- 2 tbsp.capers, drained
- 2 tbsp.fresh lemon juice
- 1 tsp.za’atar, plus more for serving (optional)
- Kosher salt
- Freshly ground black pepper
- 1/3 c.fresh mint and/or parsley leaves, torn if large
- 3 c.low-fat cottage cheese
- Whole grain pita chips, for serving
Directions
-
- Step 1
In a small pot, cover eggs with 2″ water. Bring to a simmer, then cover pot and remove from heat. Let sit 8 minutes. Drain eggs and immediately transfer to a bowl of ice water. Let cool until cold to the touch, about 3 minutes. Peel and halve lengthwise; set aside.
- Step 2In a medium bowl, toss cucumbers, bell pepper, tomatoes, olives, oil, capers, lemon juice, and za’atar (if using); season with salt and pepper. Stir in mint.
- Step 3Divide cottage cheese among bowls. Top with tomato salad and reserved eggs. Sprinkle with more za’atar (if using). Serve with pita chips alongside.
- Step 1
