Tree Nut Free Gluten Free Tomato Basil Cottage Cheese Bowl
Creamy, fresh, and ready in minutes, 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 the optional balsamic glaze adds a subtle sweet tang that takes the whole thing up a notch. For anyone navigating tree nut allergies, this recipe is naturally safe — every single ingredient is straightforward and easy to verify, with no nut-based oils, toppings, or hidden additions to worry about. The optional red pepper flakes give it a gentle kick if you like a little heat, and the flaky sea salt on top makes each bite feel genuinely restaurant-worthy. It works beautifully as a light lunch, a quick breakfast, or even a satisfying snack, and the assembly is so simple that it barely qualifies as cooking.
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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.
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