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.
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.