Greek Salad Cottage Cheese Bowls Recipe

Greek Salad Cottage Cheese Bowls with fresh vegetables, tangy capers, and a hint of za’atar, paired with creamy cottage cheese and perfectly cooked eggs, all served with crunchy pita chips.

June Arthurs
June 24, 2025
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Cottage Cheese Greek Salad

Ingredients

  • 4 large eggs
  • 2 Persian cucumbers, halved and cut into ½″ pieces
  • 1 medium red bell pepper, seeded and cut into ½″ pieces
  • 1 cup halved grape tomatoes
  • 1/3 cup sliced pitted Kalamata olives
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon drained capers
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon za’atar, plus more for serving (optional)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup fresh mint leaves, torn if large
  • 3 cups low-fat cottage cheese
  • Whole grain pita chips, for serving

Cook the Eggs

Place the eggs in a small pot and cover with 2 inches of water.

Bring to a simmer, then cover the pot and remove from heat. Let the eggs sit for 8 minutes.

Drain and transfer the eggs to a bowl of ice water; let them cool for about 3 minutes. Peel and halve the eggs lengthwise; set aside.

Make the Tomato Salad

In a medium bowl, combine the sliced cucumbers, diced bell pepper, halved grape tomatoes, pitted olives, 3 tablespoons olive oil, 1 tablespoon drained capers, 2 tablespoons lemon juice, and 1 teaspoon za’atar (if using).

Season with salt and pepper, then stir in the torn mint leaves.

Assemble the Bowls

Divide the low-fat cottage cheese among the serving bowls. Top each bowl with the tomato-and-cucumber salad and two egg halves.

Sprinkle with extra za’atar if desired and serve with whole grain pita chips on the side.

Cottage Cheese Greek Salad Bowl

Greek Salad Cottage Cheese Bowls with fresh vegetables, tangy capers, and a hint of za’atar, paired with creamy cottage cheese and perfectly cooked eggs, all served with crunchy pita chips.
prep time10 minutes
cook time6 minutes
total time16 minutes
Cottage Cheese Greek Salad
Print Recipe

Ingredients

  • 4 large eggs
  • 2 Persian cucumbers, halved and cut into ½″ pieces
  • 1 medium red bell pepper, seeded and cut into ½″ pieces
  • 1 cup halved grape tomatoes
  • 1/3 cup sliced pitted Kalamata olives
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon drained capers
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon za’atar, plus more for serving (optional)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup fresh mint leaves, torn if large
  • 3 cups low-fat cottage cheese
  • Whole grain pita chips, for serving

Instructions

  • Place eggs in a small pot and cover with 2 inches of water.
  • Bring to a simmer, cover, remove from heat, and let sit for 8 minutes.
  • Drain and transfer eggs to a bowl of ice water; cool for 3 minutes.
  • Peel and halve eggs lengthwise; set aside.
  • In a medium bowl, combine cucumbers, bell pepper, tomatoes, olives, 3 tbsp olive oil, capers, 2 tbsp lemon juice, and 1 tsp za’atar.
  • Season with salt and pepper, then stir in mint leaves.
  • Divide cottage cheese among bowls.
  • Top each with tomato-cucumber salad and two egg halves.
  • Sprinkle with extra za’atar if desired and serve with whole grain pita chips.