No-Cook Heirloom Tomato & Peach Cottage Cheese Bowls

Late summer’s sweetest pairing meets a creamy base in these no-cook bowls. Ripe peaches and juicy heirloom tomatoes tumble over full-fat cottage cheese with basil, balsamic glaze, and a crunch of pine nuts.

Serves 4 · 15 min prep

Estimate for one serving

• 340 cal
• 24g protein
• 22g carbs
• 18g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 3 cups full-fat cottage cheese
• 1 lb heirloom tomatoes
• 2 ripe peaches
• 1 English cucumber
• 1/2 cup fresh basil leaves
• 3 Tbsp extra-virgin olive oil
• 2 Tbsp balsamic glaze
• 1/4 cup toasted pine nuts
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 1 lemon
• 2 tsp everything bagel seasoning

Instructions

1. 1Choose the ripest, most fragrant peaches and firm-but-juicy heirloom tomatoes. Core the tomatoes and cut into irregular chunks; pit and slice the peaches into thin wedges.
2. 2Halve the cucumber lengthwise, scoop out the seeds if watery, and slice into half-moons. Tear the basil leaves into rough pieces.
3. 3Spoon the cottage cheese into four wide, shallow bowls, spreading it into an even base so toppings sit nicely.
4. 4Arrange alternating piles of tomato chunks and peach slices over the cottage cheese. Tuck cucumber slices the fruit.
5. 5Drizzle each bowl with olive oil and a thin zigzag of balsamic glaze. Squeeze a little fresh lemon juice over the top for brightness.
6. 6Scatter torn basil, toasted pine nuts, and everything bagel seasoning across the bowls.
7. 7Finish with flaky sea salt and several grinds of black pepper. The contrast of cool creamy cheese, juicy peak produce, and crunchy nuts is the point—no cooking required.
8. 8Serve immediately or chill up to 30 minutes if you want the bowls extra cold on a hot morning. Offer extra basil and glaze at the table.