Mushroom Free Gluten Free Tomato Basil Cottage Cheese Bowl
Bright, creamy, and bursting with fresh flavor, this cottage cheese bowl is the kind of no-cook meal that feels indulgent without any of the effort. Full-fat cottage cheese forms a rich, protein-packed base, topped with juicy halved cherry tomatoes and fragrant torn basil for a combination that tastes like summer in a bowl. A drizzle of extra-virgin olive oil ties everything together, while optional balsamic glaze adds a subtle sweet tang that takes the whole thing up a notch. Every single ingredient here is naturally free from fungi, so there's no need to scan labels or swap anything out — it just works as written. The seasoning is simple but intentional: flaky sea salt, freshly ground black pepper, and optional red pepper flakes give it just enough personality to feel like a real dish rather than a snack. It comes together in minutes with zero cooking required, making it an ideal lunch, light dinner, or even a satisfying breakfast when you want something fresh and filling.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
- 2 cups full-fat cottage cheese
- 1 cup cherry tomatoes, halved
- ¼ cup fresh basil leaves, torn
- 1 tbsp extra-virgin olive oil
- 1 tsp balsamic glaze (optional)
- ¼ tsp flaky sea salt
- ¼ tsp black pepper, freshly ground
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Divide the cottage cheese evenly between two serving bowls, spreading it into a shallow, even layer.
- 2
Scatter the halved cherry tomatoes and torn basil leaves over each bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!