Greek Salad Cottage Cheese Bowl
This bowl borrows the crisp, briny elements of a Greek salad and sets them over creamy cottage cheese instead of lettuce. Cucumber, tomato, olives, red onion and oregano bring plenty of freshness, while the cottage cheese turns the combination into a more filling lunch.
Keep the vegetables chunky enough to provide contrast and add olive oil and lemon just before serving. If making it ahead, store the wetter tomato and cucumber pieces separately so the bowl stays fresh.
A Greek Salad Bowl With Cottage Cheese as the Base
- There is no cooking required; the bowl is mostly assembly, which makes it realistic for a quick lunch.
- Cottage cheese supplies a cool, creamy base beneath crisp cucumber and juicy tomatoes.
- Olives, feta, oregano and lemon bring the salty, bright profile associated with a Greek-style salad.
- Because the toppings stay distinct, the bowl has more texture than a blended dip or plain cottage cheese snack.
Greek Salad Cottage Cheese Bowl
Ingredients
- 2 cups cottage cheese
- 1 cup chopped cucumber
- 1 cup cherry tomatoes halved
- 1/3 cup Kalamata olives
- 1/4 small red onion thinly sliced
- 1/4 cup crumbled feta
- 1 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- Black pepper to taste
Instructions
- Divide cottage cheese between two wide bowls.
- Arrange cucumber, tomatoes, olives and red onion over the cottage cheese.
- Top with feta and oregano.
- Drizzle with olive oil and lemon juice.
- Finish with black pepper and serve immediately.
Notes
Treat the Cottage Cheese as the Base
Spread the cottage cheese in a wide bowl first, then build the vegetables over it. That makes each spoonful pick up some creamy cheese instead of leaving a dense layer at the bottom.
Keep the Vegetables Crisp
Cucumber, tomatoes and red onion are the fresh counterpoint to the creamy base. Cut them shortly before serving and avoid salting the vegetables separately, which can pull out water and dilute the bowl.
Build It Just Before Eating
This is a fast bowl rather than a long-rested salad. Add the olive oil, lemon, feta and oregano at the end so the vegetables stay bright and the cottage cheese does not become watery.
