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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Greek Salad Cottage Cheese Bowl

4.0

4 large eggs

2 Persian cucumbers, halved, cut into ½" pieces

1 medium orange or yellow bell pepper, seeds and ribs removed, cut into ½" pieces

1 cup halved cherry tomatoes

¼ cup sliced pitted Kalamata olives

3 tbsp. extra-virgin olive oil

2 tbsp. capers, drained

2 tbsp. fresh lemon juice

1 tsp. za'atar, plus more for serving (optional)

Kosher salt

Freshly ground black pepper

⅓ cup fresh mint and/or parsley leaves, torn if large

3 cups low-fat cottage cheese

Whole grain pita chips, for serving

In a small pot, cover eggs with 2" water. Bring to a simmer, then cover pot and remove from heat. Let sit 8 minutes. Drain eggs and immediately transfer to a bowl of ice water. Let cool until cold to the touch, about 3 minutes. Peel and halve lengthwise; set aside.
In a medium bowl, toss cucumbers, bell pepper, tomatoes, olives, oil, capers, lemon juice, and za’atar (if using); season with salt and pepper. Stir in mint.
Divide cottage cheese among bowls. Top with tomato salad and reserved eggs. Sprinkle with more za’atar (if using). Serve with pita chips alongside.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 6 weeks ago

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