Savory Yogurt Bowl

Name: Savory Yogurt Bowl
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 4 cup yogurt (thick, plain, Greek-style); 1 pcs cucumber (medium, diced); 1 cup cherry tomato (halved); 0.25 cup kalamata olive (pitted, halved); 0.25 pcs red onion (small, thinly sliced); 2 tbsp olive oil (extra virgin, for drizzling); 1 tbsp lemon juice (freshly squeezed); 1 tsp za'atar; 0.25 tsp salt; 1 pinch black pepper (freshly ground); 2 tbsp mint (fresh leaves, roughly torn)

RATING

4.2/5(27)

TASTE SCORE

7/10

A creamy, tangy bowl of thick yogurt topped with crisp cucumbers, juicy tomatoes, and briny kalamata olives. A drizzle of good olive oil and a sprinkle of za'atar bring everything together. It's a refreshing, no-cook breakfast or light lunch that comes together in minutes.

PREP

10m

COOK

SERVES

1 CUP

264 cal

SERVINGS

METHOD · 5 STEPS

prep
Dice the cucumber and halve the tomatoes.
1.Wash and dice 1 medium cucumber into small cubes.
2.Halve 1 cup of cherry tomatoes.
3.Pit and halve the kalamata olives.
4.Thinly slice the red onion.
mix
Season and whip the yogurt.
1.Spoon 4 cups of thick Greek yogurt into a mixing bowl.
2.Add lemon juice, salt, and a pinch of black pepper.
3.Whisk vigorously for 30 seconds until smooth and slightly loosened.
TIPWhipping the yogurt makes it luxuriously creamy without any added cream or fat.
assemble
Divide yogurt into serving bowls.
1.Spoon 1 cup of whipped yogurt into each of four bowls.
2.Smooth the top with the back of the spoon to create a level surface for the toppings.
assemble
Top with the prepared vegetables.
1.Arrange the diced cucumber, halved tomatoes, sliced red onion, and kalamata olives evenly over the yogurt in each bowl.
garnish
Finish with olive oil, za'atar, and fresh mint.
1.Drizzle each bowl generously with extra virgin olive oil.
2.Sprinkle za'atar evenly over the top.
3.Scatter fresh torn mint leaves over everything and serve immediately.
TIPThe olive oil isn't just for flavor—it carries the aromatics of the za'atar, making the whole dish taste more vibrant.

PRO TIPS

What to keep in mind.

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

1
Drain the cucumber dice on paper towels for 5 minutes to prevent the yogurt from becoming watery.
2
Use full-fat Greek yogurt for the creamiest texture that holds up to the toppings without thinning.
3
If you make this ahead, store the yogurt and toppings separately and assemble just before serving.
4
Let the whipped yogurt sit at room temperature for 10 minutes before serving to take off the chill and boost flavor.
5
Toast the za'atar in a dry pan for 10 seconds to wake up its herbal oils before sprinkling.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add a scoop of cooked chickpeas or a handful of toasted pine nuts on top to boost protein and add a nutty crunch, making the bowl more satiating for a post-workout meal.

vegan

Vegan

Swap the Greek yogurt with a thick coconut or cashew-based yogurt. The tanginess of plant-based yogurt pairs well with the same toppings and za'atar finish.

low carb

Low-carb

Replace the cherry tomatoes with roasted bell peppers and increase the olives. This lowers the sugar content while keeping the bowl vibrant and savory.

HEALTH BENEFITS