This Cottage Cheese Greek Bowl is fresh, tangy, and so satisfying. It’s like a Greek salad with a creamy, high-protein twist. Perfect when you want something quick but flavorful. No cooking required, just chopping, assembling, and enjoying.
💛 Why I Love This Recipe
This bowl came to life when I was craving something Mediterranean but didn’t feel like making tzatziki or pulling out a grill. It’s loaded with crunchy veggies, briny olives, creamy cottage cheese, and a splash of lemony olive oil. Honestly, it tastes like something you’d get from a Greek deli counter—and it’s way easier than it looks.
Why I make it on repeat:
- 🧀 Creamy cottage cheese gives it a protein punch
- 🥗 Greek salad flavors keep it fresh and zippy
- 🫒 Olives + feta = the salty bite I crave
- 🕒 Takes 10 minutes, max
- 🧺 No cooking or cleanup fuss
⏱️ Time & Servings
- Total Time: 10 minutes
- Servings: 2 bowls
📊 Exact Macros (Per Serving)
- Calories: 310
- Protein: 24g
- Fat: 18g
- Carbs: 14g
- Fiber: 3g
- Sugar: 5g
🔬 Why This Recipe Works (Quick Science)
- Cottage cheese is high in casein, a slow-digesting protein that helps keep you full longer.
- Fresh cucumbers and tomatoes add water content and crunch, balancing the creamy texture.
- Olives and feta bring salt and fat, which help boost flavor satisfaction without a ton of ingredients.
- Acid from lemon juice brightens everything and makes the bowl feel light.
🛒 Ingredients
- 1 cup low-fat cottage cheese
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, sliced thin
- ¼ cup kalamata olives, halved
- ¼ cup feta cheese, crumbled
- 2 tbsp red onion, thinly sliced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- ¼ tsp dried oregano
- Salt & pepper to taste
👩🍳 How to Make It
1. Slice and Chop the Veggies
Slice the cucumber, cherry tomatoes, and red onion.
2. Prep the Bowl Base
Scoop ½ cup cottage cheese into each serving bowl.
3. Add Toppings
Arrange the tomatoes, cucumbers, red onion, olives, and feta neatly around or on top of the cottage cheese.
4. Dress It Up
Drizzle with olive oil and lemon juice. Sprinkle with oregano, plus salt and pepper to taste.
🧾 Meal Plan Ideas
- Lunch prep: Pack bowls ahead and add lemon + oil right before eating
- Protein boost: Add grilled chicken, chickpeas, or hard-boiled eggs
- Snack plate twist: Serve it as a dip with pita or veggie sticks
- Dinner side: Use it to balance a heavier entrée like lamb or pasta
- Low-carb dinner: This is great on its own or over greens
⚠️ Common Mistakes to Avoid
- Watery cottage cheese: Use a thicker brand for better bowl texture
- Skipping the acid: Lemon juice is key to making the flavors pop
- Not seasoning properly: A little salt and pepper goes a long way
- Overcrowding the bowl: Keep ingredients spread out for that café feel
🍽️ What to Serve With
This bowl is super versatile, but you can pair it with:
- 🫓 Warm pita or pita chips
- 🥗 Extra mixed greens or arugula
- 🧆 Falafel or grilled chicken
- 🍇 A few grapes or fresh fruit for a sweet bite on the side
❓ FAQ
Can I make this ahead of time?
Yes! Just store everything separately and assemble when ready.
Can I use regular olives?
Sure, but kalamata gives it that signature Greek flavor.
What type of cottage cheese works best?
Look for thick, small-curd cottage cheese for the creamiest texture.
Is this bowl low carb?
It’s moderate-carb, but you can skip the tomatoes and add more cucumber if you want to reduce carbs further.
How long does it last in the fridge?
Up to 3 days if stored separately.
🧄 Final Thoughts
This Cottage Cheese Greek Bowl is proof that simple ingredients can still be crave-worthy. It’s creamy, salty, tangy, and crunchy all at once. Perfect for lunch, a light dinner, or a post-gym snack that doesn’t skimp on flavor. 🇬🇷🥗
Let me know if you try it! I love hearing how you make it your own.