This Greek Yogurt Savory Breakfast Bowl is a creamy, protein-packed savory start to your day. It’s a refreshing Mediterranean-inspired meal ready in minutes. Customize it with your favorite veggies and toppings for a satisfying change.
Love Greek Yogurt Savory Breakfast Bowl? So do we! If you're into Savory Breakfast or curious about Dinner Ideas, you'll find plenty of inspiration below.
Why You’ll Love This Greek Yogurt Savory Breakfast Bowl
- Protein powerhouse: Keeps you full and energized all morning.
- Endlessly customizable: Swap ingredients based on what you have.
- Fast & no-cook: Ready in under 10 minutes with no cooking.
- Refreshing change: A tangy, savory alternative to sweet breakfasts.
Ingredients & Tools
- 1 cup (240 g) full-fat plain Greek yogurt
- 1/2 medium cucumber, finely diced
- 1/4 cup (35 g) cherry tomatoes, quartered
- 2 tbsp (15 g) red onion, finely minced
- 2 tbsp (20 g) Kalamata olives, pitted and sliced
- 1 tbsp extra virgin olive oil
- 1 tsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- Salt and black pepper to taste
- Optional: 2 tbsp crumbled feta cheese, a pinch of red pepper flakes, 1 soft-boiled egg
Tools: A small bowl, a sharp knife, a cutting board, and a measuring set.
Notes: Use thick, full-fat Greek yogurt for best texture. Fresh herbs add unmatched fragrance.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 18 g |
| Fat: | 16 g |
| Carbs: | 12 g |
| Fiber: | 2 g |
Serves: 1 | Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes
Before You Start: Tips & Ingredient Notes
- Yogurt texture is key. For the best, non-watery bowl, use Greek yogurt that’s been strained. If yours seems a bit thin, you can place it in a fine-mesh sieve over a bowl for 10-15 minutes to drain off any excess liquid.
- Don’t skip the acid. That little splash of lemon juice (or even a dash of red wine vinegar) is crucial. It cuts through the richness of the yogurt and brightens up all the other ingredients, making the flavors pop.
- Chop everything small and evenly. You’ll get a bit of every component in each bite, which makes the eating experience so much more enjoyable. Aim for a fine dice on the cucumber and onion so nothing overpowers.
- Season as you go. Don’t just add salt and pepper at the end. Taste your yogurt base after you’ve mixed in the herbs and lemon juice, then adjust. Yogurt needs a surprising amount of seasoning to really shine in a savory context.
How to Make Greek Yogurt Savory Breakfast Bowl
Step 1: Start by preparing your yogurt base. Spoon the Greek yogurt into your serving bowl. Using the back of your spoon, swirl it around to create a nice, even layer at the bottom—this gives you a great canvas for all your toppings. If you’re adding the lemon juice and herbs directly to the yogurt, now is the time to stir them in for a more infused base flavor.
Step 2: Prep all your vegetables. Finely dice the cucumber, making sure the pieces are small and uniform. Quarter the cherry tomatoes, and give the red onion a very fine mince—you want just a hint of its sharp bite in each mouthful, not a huge chunk. The goal is a confetti of colors and textures.
Step 3: It’s assembly time! This is where the bowl comes to life. Scatter the diced cucumber, tomatoes, and red onion artfully over the yogurt. You’ll notice how the vibrant reds and greens start to look really appealing against the white yogurt. Then, sprinkle the sliced Kalamata olives over the top.
Step 4: Now for the finishing touches. Drizzle the extra virgin olive oil in a zig-zag pattern over the entire bowl. The oil will pool a little in the yogurt and mingle with the vegetable juices, creating a simple, delicious dressing. If you’re using any optional toppings like feta or red pepper flakes, add them now.
Step 5: Give it one final season. Crack a generous amount of black pepper over the top and add a final pinch of flaky sea salt. The salt will heighten all the flavors. Your bowl is ready! Give it a gentle stir before you dig in to combine all the elements, or just dive in and enjoy the layered experience.
Storage & Freshness Guide
- Fridge: Store assembled bowl up to 1 day; for best texture, keep yogurt and veggies separate up to 3 days.
- Freezer: Not recommended—yogurt becomes grainy and veggies lose crunch.
- Reviving: If yogurt thins, drain in a sieve; refresh with a drizzle of oil and fresh herbs.
Serving Suggestions
Complementary Dishes
- Toasted sourdough or pita bread — The crunchy, chewy texture is perfect for scooping up every last bit of creamy yogurt and makes the meal feel more substantial.
- A simple side of avocado slices — Adds a lovely, buttery creaminess that complements the tang of the yogurt beautifully and adds healthy fats.
- Smoked salmon or prosciutto — For a real luxury treat, a few slices of smoked fish or cured meat turns this breakfast bowl into a brunch-worthy feast.
Drinks
- A strong black coffee — The bitterness of the coffee provides a fantastic contrast to the creamy, tangy, and salty notes in the bowl.
- Iced green tea with mint — A refreshing, non-caffeinated option that cleanses the palate and echoes the herbal freshness of the dill and parsley.
- Sparkling water with a lemon wedge — The bubbles and citrus keep everything feeling light and bright, enhancing the overall Mediterranean vibe.
Something Sweet
- A handful of fresh berries — After a savory meal, a few sweet-tart berries like raspberries or blueberries are the perfect, refreshing palate cleanser.
- A square of dark chocolate — Just a little piece of high-cocoa chocolate satisfies the sweet tooth without overwhelming the savory start to your day.
- A ripe fig or date — Their natural, honeyed sweetness provides a lovely, simple counterpoint to the saltiness of the olives and feta.
Top Mistakes to Avoid
- Mistake: Using thin, runny yogurt. This will make your bowl soupy and sad. The thick, strained texture of Greek yogurt is essential for holding up the toppings and providing a luxurious mouthfeel.
- Mistake: Skipping the fat. Don’t be tempted to use fat-free yogurt here. The olive oil and the fat in full-fat yogurt carry flavor and contribute to a feeling of satiety that lasts all morning.
- Mistake: Not tasting as you go. Yogurt needs seasoning to transform from bland to brilliant. Be bold with your salt and pepper, and always taste before serving to make sure the balance is right.
- Mistake: Chopping ingredients too large. Big chunks of onion or cucumber can be overwhelming and make the bowl difficult to eat. A fine, uniform dice ensures you get a perfect bite every single time.
Expert Tips
- Tip: Make a big batch of the veggie mix. You can chop the cucumber, tomato, onion, and olives and store them together in an airtight container in the fridge for 2-3 days. In the morning, just scoop some over your yogurt for an instant breakfast.
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Greek Yogurt Savory Breakfast Bowl
Start your day right with this Greek Yogurt Savory Breakfast Bowl! A protein-packed, no-cook Mediterranean meal ready in 10 minutes. Get the easy recipe now!
Ingredients
For the Ingredients
-
1 cup full-fat plain Greek yogurt (240 g)
-
1/2 medium cucumber (finely diced)
-
1/4 cup cherry tomatoes (35 g, quartered)
-
2 tbsp red onion (15 g, finely minced)
-
2 tbsp Kalamata olives (20 g, pitted and sliced)
-
1 tbsp extra virgin olive oil
-
1 tsp fresh lemon juice
-
1 tbsp fresh dill (chopped)
-
1 tbsp fresh parsley (chopped)
-
Salt and black pepper (to taste)
-
2 tbsp crumbled feta cheese
-
a pinch red pepper flakes
-
1 soft-boiled egg
Instructions
-
Start by preparing your yogurt base. Spoon the Greek yogurt into your serving bowl. Using the back of your spoon, swirl it around to create a nice, even layer at the bottom—this gives you a great canvas for all your toppings. If you’re adding the lemon juice and herbs directly to the yogurt, now is the time to stir them in for a more infused base flavor.01
-
Prep all your vegetables. Finely dice the cucumber, making sure the pieces are small and uniform. Quarter the cherry tomatoes, and give the red onion a very fine mince—you want just a hint of its sharp bite in each mouthful, not a huge chunk. The goal is a confetti of colors and textures.02
-
It’s assembly time! This is where the bowl comes to life. Scatter the diced cucumber, tomatoes, and red onion artfully over the yogurt. You’ll notice how the vibrant reds and greens start to look really appealing against the white yogurt. Then, sprinkle the sliced Kalamata olives over the top.03
-
Now for the finishing touches. Drizzle the extra virgin olive oil in a zig-zag pattern over the entire bowl. The oil will pool a little in the yogurt and mingle with the vegetable juices, creating a simple, delicious dressing. If you’re using any optional toppings like feta or red pepper flakes, add them now.04
-
Give it one final season. Crack a generous amount of black pepper over the top and add a final pinch of flaky sea salt. The salt will heighten all the flavors. Your bowl is ready! Give it a gentle stir before you dig in to combine all the elements, or just dive in and enjoy the layered experience.05
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