Greek Salad Cottage Cheese Bowl (Printable Version)
Protein-packed bowl with cottage cheese, fresh vegetables, olives, and feta cheese for a satisfying Greek-inspired meal ready in 15 minutes.
# What You 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 - In a small bowl, whisk together olive oil, red wine vinegar, oregano, black pepper, and salt until well combined.
02 - In a medium bowl, combine cherry tomatoes, cucumber, red onion, and bell pepper. Pour the dressing over the vegetables and toss well to coat evenly.
03 - Divide the cottage cheese between two serving bowls, spreading it as the base layer.
04 - Arrange the dressed vegetables, Kalamata olives, and feta cheese evenly on top of the cottage cheese.
05 - Sprinkle with fresh parsley and add a lemon wedge on the side. Serve immediately.
# Helpful Tips:
01 -
- It comes together in under 15 minutes with almost no actual cooking
- The protein from cottage cheese keeps you full for hours without the post lunch slump
02 -
- The cottage cheese can get watery if you use the large curd variety small curd holds up better
- Letting the vegetables marinate in the dressing for even 5 minutes makes a huge difference in flavor
03 -
- Room temperature cottage cheese tastes infinitely better than cold straight from the fridge
- Use a vegetable peeler to shave thin ribbons of cucumber if you want a more elegant presentation