These cottage cheese bowls take just five minutes to make and have loads of flavor! They're high in protein and are perfect for lunch or a light dinner.
Cottage cheese recipes are all the rage - who knew cottage cheese is so versatile? I've always loved savory ingredients + a scoop of cottage cheese (I shared my love for cottage cheese and salsa years ago) but these cottage cheese bowls take it to another level.
These Greek cottage cheese bowls make a wonderful lunch and that's usually when I make them, but I've also had them for a quick dinner. If I'm especially hungry, I'll add some rotisserie chicken and serve them with stuffed garlic bread and/or with baked oatmeal cups as a "dessert".
Ingredients
- Cottage cheese: The Good Culture brand is my personal favorite, but any brand will work. Here's a list of cottage cheese brands ranked from best to worst to help you decide.
- Cucumbers: I use the mini cucumbers but English cucumbers are also a good choice.
- Cherry tomatoes: During the summer, I pick these straight from my garden (is there anything better?). Store-bought are good, too!
- Olive tapenade: I stock up on this at Trader Joe's but I've also used Muffaletta from Costco. Chopped kalamata olives are a good substitute.
- Feta cheese (optional): I add this if I have it, but it's just as delicious without it. It has a lot of sodium so keep that in mind.
- Salt & pepper: The cottage cheese and feta are already a little salty, but the cucumbers and tomatoes really benefit from a bit of seasoning.
Instructions
You likely don't really need me to tell you how to make this, but just in case:
- Dice your cucumber and halve or quarter your cherry tomatoes.
- Put about a cup of cottage cheese in a bowl, then top it with the cucumbers, cherry tomatoes, olive tapenade, and feta cheese (if using). Taste and add salt and pepper if you think it needs it.
- That's it! Super fast, easy, and delicious!
Variations
- Add some diced red onion, bell peppers, celery, radishes, and/ or shredded carrots
- Turn it into more of a salad by serving it over chopped romaine lettuce
- Add fresh herbs like basil, mint, parsley, or dill
- Use goat cheese instead of feta
- Avocado or mozzarella pearls are great to add a little more creaminess.
- Sub half of the cottage cheese for ricotta
- White beans or chickpeas are delicious!
- Try adding leftover chopped, grilled chicken or rotisserie chicken
- Chop up a hard-boiled egg
- Add tuna or smoked salmon
- Add some capers! If you're like me, you use some for a recipe then wonder what to do with the rest of the jar.
- Marinated artichokes or chopped, roasted red peppers
- You could also serve it over cooked quinoa, farro, rice, or pasta
- A little lemon zest, garlic powder, or crushed red pepper flakes
- A drizzle of balsamic glaze is fantastic!
- Add a scoop of hummus or pesto
Frequently Asked Questions
Can I make these cottage cheese bowls ahead of time?
You can prep the ingredients in advance, but it's best to keep everything separate until you're ready to eat. Cucumbers and tomatoes release liquid, so mixing everything together too early will can make it watery. I'll often chop the cucumbers and tomatoes and put them in separate containers so I'm ready for the week.
What type of cottage cheese works best?
Any cottage cheese will work! I like for Good Culture since it has great texture. Low-fat versions work well if that's your preference, but they won't be quite as creamy.
Is this recipe gluten-free?
Yes, all of the ingredients are naturally gluten-free. If you decide to serve it with bread, crackers, or pita chips, just choose gluten-free versions.
How can I lower the sodium?
Use a low-sodium cottage cheese, scale back the tapenade or feta, and skip seasoning the cucumbers and tomatoes. You could also swap the tapenade for chopped fresh tomatoes, roasted red peppers, or fresh herbs to keep the flavor without adding extra salt.
Can I use Greek yogurt instead of cottage cheese?
The texture and flavor will be slightly different, but Greek yogurt still makes a great base for the toppings.
What can I use instead of tapenade?
Chopped olives, roasted red pepper spread, marinated artichokes, or a spoonful of pesto all work well. Each one brings a different flavor, so it's an easy way to switch things up!
How can I turn this into a heartier meal?
Add a protein like rotisserie chicken, tuna, white beans, or chickpeas, or pair it with a small soup or bread.
Can I pack this for lunch?
Yes, just keep the components separate. Pack the cottage cheese in one container and the veggies, tapenade, and feta in another. Then just assemble it when you're ready to eat.
Do I have to use feta?
Not at all, and I often don't. It adds a lot of flavor, but the bowls are still excellent without it. Goat cheese or mozzarella pearls are also great alternatives if you want something different.
Related Recipes
Looking for more easy lunch recipes? Try these:
Mediterranean Cottage Cheese Bowls
These cottage cheese bowls are super flavorful and perfect for an easy lunch or light dinner. They have just a few ingredients and take just 5 minutes to make!
Ingredients
- 2 cups cottage cheese
- 2-3 mini cucumbers, chopped
- 15 cherry tomatoes, halved
- ½ cup olive tapenade
- ½ cup crumbled feta cheese
- salt & pepper
Instructions
- Place a cup of cottage cheese into two bowls. Top with the other ingredients and serve.
Notes
The amounts are merely suggestions, so add more or less of any ingredients.
Chopped kalamata olives or muffaletta can be used in place of the olive tapenade.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1470Total Fat: 112gSaturated Fat: 60gUnsaturated Fat: 51gCholesterol: 313mgSodium: 2565mgCarbohydrates: 50gFiber: 13gSugar: 25gProtein: 80g
This data was provided and calculated by Nutritionix.
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