No-Cook Heirloom Tomato & Peach Caprese Cottage-Cheese Bowls

Named for the island of Capri, classic Caprese pairs tomato, basil, and soft cheese. These no-cook bowls lean on creamy cottage cheese, juicy heirloom tomatoes, and ripe peach for a cool breakfast twist.

Serves 2 · 10 min prep

Estimate for one serving

• 340 cal
• 28g protein
• 22g carbs
• 16g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 2 cups full-fat cottage cheese
• 2 medium heirloom tomatoes
• 1 large ripe peach
• 1/4 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp toasted pine nuts
• 1 tsp everything bagel seasoning

Instructions

1. 1Choose the ripest, juiciest heirloom tomatoes and peach you can find; they should smell fragrant and give slightly when pressed.
2. 2Core the tomatoes and cut them into thick wedges or irregular chunks. Halve the peach, remove the pit, and slice into thin wedges.
3. 3Spoon the cottage cheese into two wide, shallow bowls and use the back of the spoon to create a swoosh or well in the center of each.
4. 4Arrange alternating pieces of tomato and peach over and the cottage cheese so the colors pop.
5. 5Tear the basil leaves by hand and scatter them generously over the fruit.
6. 6Drizzle each bowl with olive oil and balsamic glaze in thin ribbons. Season lightly with flaky sea salt and several grinds of black pepper.
7. 7Sprinkle toasted pine nuts and everything bagel seasoning over the top for crunch and savory contrast.
8. 8Serve immediately while the fruit is cool and the cottage cheese is creamy; no cooking required, perfect for still-hot August mornings.