Name: Greek Salad Cottage Cheese Bowl Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Greek
Ingredients: 1/2 cup cottage cheese; 1 cup romaine lettuce, chopped; 1/4 cup kalamata olives, sliced; 1/4 cup crumbled feta cheese; 1/2 cucumber, diced; 1/2 cup cherry tomatoes, halved; 1/4 red onion, thinly sliced; 2 tablespoons Greek dressing

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Introduction

This Greek Salad Cottage Cheese Bowl is a fresh and flavorful way to enjoy a healthy meal. Combining creamy cottage cheese with crisp vegetables and tangy feta, it’s a light dish perfect for lunch or a quick dinner.

A white bowl filled with a colorful Greek salad laid out in separate sections showing seven layers: at the top, bright red halved cherry tomatoes; next to them, glossy dark purple Kalamata olives; sliced green cucumbers mixed with yellow cucumber slices sprinkled with black seeds sit beside the olives; white feta cheese cubes mixed with some creamy crumbled feta topped with a drizzle of olive oil and a sprinkle of red spices and fresh green parsley form a central layer; finely chopped red onions add a splash of purple; more green cucumber slices are next to the onions, and small white feta cubes are placed beside those cucumbers. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup cottage cheese
1 cup romaine lettuce, chopped
1/4 cup kalamata olives, sliced
1/4 cup crumbled feta cheese
1/2 cucumber, diced
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
2 tablespoons Greek dressing

Instructions

Step 1: In a bowl, combine cottage cheese, chopped romaine lettuce, sliced kalamata olives, crumbled feta cheese, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.
Step 2: Drizzle the Greek dressing over the salad mixture.
Step 3: Toss gently to combine all ingredients evenly.
Step 4: Serve immediately for the freshest taste.

Tips & Variations

Use fresh homemade Greek dressing or your favorite store-bought variety for extra flavor.
Swap romaine lettuce for baby spinach or arugula for a different leafy base.
Add grilled chicken or chickpeas for additional protein.
For a vegan version, substitute cottage cheese and feta with plant-based alternatives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 1 day. To prevent the salad from becoming soggy, keep the dressing separate and toss just before serving. This salad is best enjoyed fresh and is not recommended for reheating.

How to Serve

A white bowl filled with a colorful Greek salad arranged in neat sections: at the top right, there are dark purple olives, some whole and some pitted; next to them on the right are thin, round slices of pale green cucumber sprinkled with black sesame seeds and white feta cheese crumbs; below the cucumber, there is a large section of white feta cheese cubes and crumbled feta topped with olive oil, chopped green herbs, and a dusting of red paprika; to the left of the feta is a pile of finely chopped purple-red onion; above the onion, a layer of sliced bright green cucumber rounds, some mixed with small white cheese cubes; finally, at the top left, there are halves of bright red cherry tomatoes glistening with a light dressing. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute feta cheese with goat cheese or shredded mozzarella for a milder flavor. Cottage cheese can be replaced with ricotta if preferred.

Is this salad suitable for meal prep?

This salad can be prepped ahead by chopping the vegetables and storing them separately from the dressing and cottage cheese. Combine and dress just before eating to keep everything fresh.