No-Cook Peach Caprese Cottage-Cheese Breakfast Bowls

Caprese traces to the Italian island of Capri, where tomato, mozzarella, and basil meet in simple harmony. Ripe peaches and cottage cheese give this no-cook breakfast bowl a sweet-savory spin, finished with balsamic and basil.

Serves 2 · 10 min prep

Estimate for one serving

• 445 cal
• 32g protein
• 28g carbs
• 24g fat
• 4g fiber

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Ingredients

• 2 cups full-fat cottage cheese
• 2 ripe peaches
• 1 cup heirloom cherry tomatoes
• 1/2 cup fresh mozzarella pearls
• 1/3 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 1.5 tbsp balsamic glaze
• 3 tbsp toasted pine nuts or almonds
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 1 tsp everything bagel seasoning
• 1 tsp lemon juice

Instructions

1. 1Spoon the cottage cheese into two wide shallow bowls and use the back of the spoon to create a slight well in the center for the toppings.
2. 2Halve the peaches, remove pits, and cut into thin wedges or bite-size chunks; arrange half the fruit each bowl of cottage cheese.
3. 3Halve the heirloom cherry tomatoes and scatter them among the peach pieces so the colors contrast.
4. 4Nestle the mozzarella pearls into the bowls, tucking some under the fruit so they stay cool and creamy.
5. 5Drizzle each bowl with olive oil and a squeeze of lemon juice, then zigzag balsamic glaze over the top.
6. 6Tear the basil leaves and sprinkle generously over both bowls.
7. 7Finish with flaky sea salt, black pepper, everything bagel seasoning, and the toasted nuts for crunch.
8. 8Serve immediately with a spoon so every bite mixes cool cottage cheese, juicy peach, sweet-tart tomato, and creamy mozzarella—no cooking required on humid late-August mornings.