Greek Salad Cottage Cheese Bowl (Print Version)
Creamy cottage cheese meets classic Greek flavors with fresh vegetables and tangy feta in this quick 15-minute bowl.
# 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, diced
→ Dairy
05 - 1 cup cottage cheese
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
# How-To Steps:
01 - Whisk together olive oil, red wine vinegar, dried oregano, black pepper, and salt in a small bowl 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 across the bottom of each bowl.
04 - Distribute the marinated vegetables, Kalamata olives, and crumbled feta cheese over the cottage cheese base in each bowl.
05 - Sprinkle fresh parsley over the bowls and add lemon wedges to the side. Serve immediately while vegetables remain crisp.
# Expert Tips:
01 -
- It comes together in literally fifteen minutes which means its perfect for those nights when cooking feels like too much but takeout feels like a compromise
- The protein from the cottage cheese keeps you satisfied for hours without that heavy post meal sluggishness that sometimes happens with traditional Greek salads
02 -
- Cottage cheese can vary wildly in salt content depending on the brand, so always taste your dressed vegetables before adding additional salt to the final bowl
- This dish is best served immediately because the cottage cheese will release liquid over time and the vegetables will lose their crisp crunch
03 -
- Room temperature cottage cheese tastes better than cold straight from the fridge, so let it sit out for about twenty minutes before assembling
- If your cottage cheese has large curds, give it a quick mash with a fork to create a creamier texture that coats the vegetables better