Strawberry-Basil Cottage Cheese Bowls

By Ali Slagle

Published August 18, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(509)
Comments
Read comments

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. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 1 pound strawberries, hulled and quartered

  • 2 tablespoons red wine vinegar

  • 2 teaspoons honey

  • Salt and black pepper

  • 1 large basil sprig

  • 16 ounces (2 cups) cottage cheese

  • 3 tablespoons roasted, salted pistachios, coarsely chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

18 grams carbs; 19 milligrams cholesterol; 194 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 3 grams fiber; 570 milligrams sodium; 15 grams protein; 12 grams sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
509 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Shannon

This was a little too acidic for my tastes - more honey and/or less vinegar might be a good idea. I would also like to try it with white wine vinegar, or maybe with lemon juice.

Shannon

A little too acidic for my taste. I may try with a different vinegar or maybe lemon juice.

BenT

Use allulose instead of honey to make this lower carb

Private comments are only visible to you.

Recipe Tags

or to save this recipe.