Herbed Cottage Cheese Bowl

Name: Herbed Cottage Cheese Bowl
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 400 g cottage cheese (full-fat, small curd); 1 pcs cucumber (medium, finely diced); 150 g cherry tomato (halved); 0.5 pcs red onion (small, finely chopped); 3 tbsp parsley (fresh, finely chopped); 2 tbsp dill (fresh, finely chopped); 1 tbsp mint (fresh, finely chopped); 2 tbsp olive oil (extra virgin); 2 tbsp lemon juice (freshly squeezed); 1 pinch salt; 1 pinch black pepper (freshly cracked)

RATING

0.0/5

TASTE SCORE

8/10

A light, refreshing bowl of creamy cottage cheese tossed with bright fresh herbs, crisp cucumbers, and juicy cherry tomatoes. A drizzle of olive oil and a squeeze of lemon bring everything together for a quick, high-protein meal that feels like a Mediterranean garden in every bite.

PREP

10m

COOK

SERVES

1 CUP

184 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Prep the vegetables and herbs.
1.Wash and dry all produce thoroughly.
2.Finely dice the cucumber into small, even cubes.
3.Halve the cherry tomatoes.
4.Finely chop the red onion.
5.Finely chop the parsley, dill, and mint together on a large cutting board.
mix · ~1 min
Make the lemon-herb dressing.
1.In a small bowl, whisk together olive oil and fresh lemon juice until emulsified.
2.Season with a pinch of salt and a pinch of freshly cracked black pepper.
3.Stir in half of the chopped herbs, reserving the rest for garnish.
TIPWhisk vigorously for 30 seconds — the dressing should look slightly cloudy and unified.
mix · ~1 min
Gently fold the cottage cheese with the dressing.
Spoon the cottage cheese into a medium mixing bowl. Pour the lemon-herb dressing over it and fold gently with a silicone spatula to coat without breaking the curds too much.
assemble · ~1 min
Add the vegetables and toss everything together.
1.Add the diced cucumber, halved cherry tomatoes, and chopped red onion to the cottage cheese.
2.Fold gently until the vegetables are evenly distributed.
TIPBe light-handed here — overmixing will break down the cottage cheese curds and release water.
assemble · ~1 min
Divide into bowls and finish with fresh herbs.
1.Spoon the mixture evenly into 4 serving bowls.
2.Scatter the reserved chopped herbs over the top of each bowl.
garnish
Finish with a crack of pepper and serve immediately.
Add an extra crack of black pepper on top for freshness and serve right away while the vegetables are crisp and the herbs are bright.
TIPServe immediately — the salt draws moisture from the vegetables over time.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use full-fat cottage cheese for a creamier texture and richer flavour that won't weep as much.
2
Dice cucumber into uniform ½-cm cubes to ensure even distribution and a pleasant crunch.
3
Whisk the lemon juice and olive oil vigorously until emulsified so the dressing clings to the curds.
4
Fold the dressing into the cottage cheese gently to keep the curds intact and avoid a watery mix.
5
Add the salt only in the dressing — salting vegetables directly on the bowl will pull out water and dilute the dish.
6
Serve immediately after assembly; the salt and lemon juice will soften the vegetables and release moisture over time.
7
Make the dressing and chop all produce up to 4 hours ahead; combine with cottage cheese just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

Avocado & Zesty Lime

Swap lemon juice for lime, add 1 diced avocado, and replace mint with cilantro for a creamy, zesty twist that works beautifully as a taco bowl filling.

High Fibre Grain Bowl