I get my love of Greek food from my Mom. The Hubby and I regularly visit Tarpon Spring, Florida and I am reminded of my childhood every time. Spanakopita, gyro, rice pudding, it's all good. This salad is easy and can be doubled for enjoying later in the week.
Two servings
For the salad
4 baby cucumbers, sliced into circles or long ribbons
12 grape tomatoes
2 oz feta cheese
10 black olives
2 tbsp chopped red onion
light sprinkle of salt
For the dressing
1 tsp. dried oregano
1 tbsp. lemon juice
2 tbsp. olive oil
1 tbsp. vegetable broth
1 large garlic clove, crushed
Dill Yogurt
1/2 cup plain Greek Yogurt
2 cloves minced garlic
1 tsp. fresh dill
Optional
rotisserie chicken
jumbo shrimp
smoked salmon
Directions
Slice the baby cucumbers anyway that makes you happy. I sliced mine long ways like ribbons on a mandolin. Spread out on a paper towel and lightly salt. Let sit while you work. Maybe 5 min so extra water can be released.
On a cutting board, slice the grape tomatoes and olives. Chop the red onion. In a cup or small bowl, mix the ingredients of the dressing.
In a small bowl combine the three Dill Yogurt ingredients and mix. Dab the cucumber with another paper towel to remove excess water.
Build two servings, one for now and one for another day. Separate the cucumbers into each bowl, top with the tomatoes, olives, onions and cheese, drizzle the dressing over the salad for now and scoop half of the dill yogurt into the bowl. Store the rest of the dressing and yogurt in two different small containers.
This salad is also a perfect side for grilled meats or can be served with a rotisserie chicken for a quick weeknight meal. The Greek yogurt option is reminiscent of Tzatziki and adds a bit of protein.