Greek Salad Cottage Cheese Bowl (Printable)
Fresh Mediterranean vegetables meet creamy cottage cheese in this protein-rich bowl. Quick, satisfying, and packed with authentic Greek flavors.
# What You Need:
→ Vegetables
01 - 1 cup cherry tomatoes, halved
02 - 1 cup cucumber, diced
03 - 1/2 cup red bell pepper, diced
04 - 1/4 cup red onion, thinly sliced
05 - 1/4 cup Kalamata olives, pitted and sliced
→ Dairy
06 - 1 cup cottage cheese (4% or low-fat)
07 - 1/4 cup feta cheese, crumbled
→ Fresh Herbs
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh dill, chopped
→ Dressing
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon red wine vinegar
12 - 1/2 teaspoon dried oregano
13 - 1/4 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - Whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl until emulsified.
02 - Place cherry tomatoes, cucumber, red bell pepper, red onion, and olives in a large mixing bowl.
03 - Drizzle the dressing over the vegetable mixture and toss gently to coat evenly.
04 - Divide the cottage cheese evenly between two serving bowls, spreading it across the bottom.
05 - Spoon the dressed vegetable mixture over the cottage cheese in each bowl.
06 - Top each bowl with crumbled feta cheese, fresh parsley, and dill. Serve immediately or refrigerate for 10 minutes for a chilled presentation.
# Expert Tips:
01 -
- The creamy cottage cheese makes every bite feel indulgent while keeping things light
- You get all those bright Greek flavors without turning on the stove once
- It comes together in literally fifteen minutes but looks like you put thought into it
02 -
- Cottage cheese releases water as it sits so add the vegetables right before serving if meal prepping
- The dressing tastes better after sitting for five minutes so whisk it first before prepping the vegetables
- Room temperature vegetables have more flavor than cold ones straight from the refrigerator
03 -
- Buy block feta and crumble it yourself instead of buying pre-crumbled for better texture
- Let the sliced red onion soak in ice water for ten minutes to mellow the sharpness