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Strawberry-Basil Cottage Cheese Bowls

By Ali Slagle

Published Aug. 19, 2025

Strawberry-Basil Cottage Cheese Bowls
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(149)
Comments
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This easy breakfast isn’t too sweet or too savory, and that’s what makes it enticing to eat. Combine strawberries with vinegar, honey, basil, salt, and pepper, then let them sit for 15 minutes or up to 1 day. The berries become sweeter, tarter and slightly spicy from the black pepper, and their released juices develop into a pink syrup that you spoon over cottage cheese. Accentuate the savoriness by adding arugula, watercress or prosciutto; or lean into sweet by adding a spoonful of jam or granola. 

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Ingredients

Yield:4 servings
  • 1pound strawberries, hulled and quartered
  • 2tablespoons red wine vinegar
  • 2teaspoons honey
  • Salt and black pepper
  • 1large basil sprig
  • 16ounces (2 cups) cottage cheese
  • 3tablespoons roasted, salted pistachios, coarsely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

194 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 15 grams protein; 570 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a resealable container, stir together the strawberries, vinegar, honey and generous pinches of salt and pepper. Pluck the leaves from the basil sprig and rip them into small pieces; stir them into the strawberries. Let sit for 15 minutes at room temperature, or cover and refrigerate for up to 24 hours, gently swirling the container occasionally to distribute the juice.

  2. Step 2

    When ready to eat, divide the cottage cheese among bowls. Top with the strawberries and a spoonful of their juices beneath. Sprinkle with the pistachios.

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Ratings

4 out of 5
149 user ratings
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Comments

Angie

I made this with Fage 2% greek yogurt. I added an extra swirl of honey and it was perfect.

Kim S.

Lovely combo of flavors and textures! I used balsamic vinegar and was generous with the pepper.

Judith

Thanks. I am a good cook but I really love these easy recipes. I would never have added pepper to strawberries so it is a great easy recipe.

Elizabeth H.

I personally think the basil funks this up a little bit. And a little bit more honey than suggested (or maple syrup) would improve this. OK, and greek yogurt instead of cottage cheese. I realize this just made a different dish!

SMAP

Made with mint instead of basil and it was good! A nice variation on a high protein snack.

David Berry

I made it. After two bites, I strained the basil and pistachios out, washed the salt and pepper off, and had a fine breakfast. I have no idea why anyone would want to cripple the taste of fresh strawberries with that other stuff.

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