Italian · Breakfast
Cottage Cheese Tomato Basil Bowl
Creamy cottage cheese topped with heirloom tomatoes, fresh basil, and aged balsamic, assembled fresh for an Italian chilled bowl.
$
8 minsPrep
0 minsCook
8 minsTotal
EasyLevel
Nutrition per serving
238Calories
28gProtein
9gFat
12gCarbs
6gSugar
3gFiber
485mgSodium
10mgChol
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Instructions
1
Prep
Halve the mixed heirloom cherry tomatoes (quarter if large). Tear the fresh basil leaves by hand. Measure out the chia seeds, olive oil, balsamic vinegar, flaky sea salt, and cracked black pepper.
2
Build
Divide the 450g cottage cheese between two bowls and gently level the surface of each with the back of a spoon until smooth and even.
3
Finish
Top each leveled cottage cheese portion with halved tomatoes in a loose cluster across the whole surface. Scatter torn basil leaves and chia seeds evenly over the top of each bowl.
4
Plate
Drizzle 1 tsp extra-virgin olive oil and 2 tsp aged balsamic vinegar over each bowl. Finish each with 0.25 tsp flaky sea salt and 0.25 tsp cracked black pepper, then serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (15.9 oz) low-fat cottage cheese
- 360g (12.7 oz) mixed heirloom cherry tomatoes
- 16g (small handful) fresh basil leaves
- 20g (0.7 oz) chia seeds
- 2 tsp extra-virgin olive oil
- 4 tsp aged balsamic vinegar
- 0.5 tsp flaky sea salt
- 0.5 tsp cracked black pepper