Bowl Of Greek Ricotta

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This savory Greek ricotta bowl is a protein-rich breakfast or lunch that’s fresh and flavorful and requires no cooking.

Bowl Of Greek Ricotta

Need a quick lunch that doesn’t require cooking or reheating? Then you will love this recipe! I created this savory ricotta bowl inspired by a Greek salad with tomatoes, cucumbers, peppers, kalamata olives, feta cheese, and fresh dill. I’ll be making this ricotta lunch bowl all summer, it couldn’t be simpler. Just chop the greens and combine everything in a bowl. It’s quick, delicious and packed with protein. Moreover savory ricotta bowls recipes You might like this Popped Tomato Ricotta Caprese Bowl and Salted Ricotta Bowl. And if you prefer a sweeter bowl, try this Ricotta Berries Breakfast Bowl.

Cottage cheese with cucumbers, tomatoes, peppers and olives

Is cottage cheese healthy?

Ricotta is a low-carb cheese that’s high in protein. One cup has 25 grams. Not to mention, it’s a great source of calcium. It’s so versatile and great for everything from lasagna with ricotta to bowls to baking to eggs.


  • Cottage cheese: I used Good Cultures 2% Ricotta. It’s my favorite brand, but any will do.
  • Dill: Chop a tablespoon of fresh dill.
  • Vegetables: Cherry tomatoes, yellow or orange peppers, mini cucumbers
  • Salt and pepper to season the vegetables
  • Olives: Chop the pitted Kalamata olives.
  • feta crumbled on top
  • Olive oil to season if desired

How to Make Ricotta Greek Bowls

  1. Mix in the cottage cheese and half the dill in a small bowl.
  2. Add the vegetables and season with salt and pepper.
  3. Superior with olives, feta and remaining dill and drizzle with olive oil.

How to make cottage cheese bowl meals

These Greek Ricotta Bowls are perfect for a quick and easy lunch. You can cut peppers, cucumbers and olives up to three days before eating them. Store them in one container and the cottage cheese and dill in another. Wait to cut the tomatoes until just before eating them so they don’t get soggy.


  • Not a fan of ricotta? If you don’t like the texture, blend the ricotta until smooth or replace it with Greek yogurt.
  • Tomatoes: Swap the cherry for cherry tomatoes, or seed and dice a cluster-ripened tomato.
  • Cucumbers: Substitute an English cucumber. If you’re using a regular bean, peel and deseed it before cutting it into cubes.
  • Vegetables: Add shallots, green onions, radishes or beets.
  • Nuts: Complete with pine nuts, almonds or pistachios.
  • Seasoning: Sprinkle all over the bagel seasoning, onion powder, or garlic powder.
  • Salty taste: Add capers or artichoke hearts.
  • Herbs: Top with fresh parsley, basil or mint.
  • Serving suggestion: Dip pita bread or chips into this Greek cottage cheese bowl.

Ricotta VS Greek Yogurt

Both cottage cheese and Greek yogurt are nutritious dairy products that can be part of a balanced diet. Each of them offers unique benefits, but they also differ in some key aspects:

Protein content: Greek yogurt is usually slightly higher in protein than cottage cheese, though the exact amount may depend on the specific brand or variety. Greek yogurt is strained to remove the liquid whey, resulting in a thicker texture and higher concentration of protein.

Carbohydrate content: Regular Greek yogurt tends to have a slightly higher carbohydrate content than cottage cheese. This is mainly due to the natural sugars (lactose) found in milk.

Calcium content: Both Greek yogurt and cottage cheese are good sources of calcium, but cottage cheese usually contains less calcium than Greek yogurt.

Texture and taste: Greek yogurt has a thick, creamy texture and tangy flavor, while ricotta is made from curds with a mild, slightly sweet flavor. If texture is an issue, you can also whip up the ricotta.

Versatility: Both can be used in various ways. Greek yogurt can be used in both sweet and savory dishes, even as a healthier substitute for sour cream or mayonnaise. Ricotta is often eaten alone, with fruit, in savory bowls, or as part of other dishes such as salads and lasagna.

digestibility: Some people find Greek yogurt easier to digest due to its probiotic content, which can help with gut health. Cottage cheese, on the other hand, may be harder for those with lactose intolerance to digest, although some brands, like Good Culture, offer lactose-free options.

Bowl Of Greek Ricotta

More cottage cheese recipes you’ll love

Preparation: 10 minutes

Cooked: 0 minutes

Total: 15 minutes

Product: 1 serving

Portions: 1 bowl

  • In a small bowl mix the ricotta and half of the fresh dill.

  • Pour into a bowl.

  • Top with cherry tomatoes, cucumbers and peppers; season with a pinch of salt and pepper.

  • Add the olives, feta and remaining fresh dill. Drizzle with olive oil if desired.

Last step:

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Serving: 1 bowl, Calories: 186 kcal, Carbohydrates: 9.5 g, Protein: 21.5 g, Fat: 7 g, Saturated fats: 3.5 g, Cholesterol: 28.5 mg, Sodium: 695 mg, Fiber: 1.5 g, Sugar: 6 g

#Bowl #Greek #Ricotta

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