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For the salad
4 baby cucumber, 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
1/2 cup plain Greek Yogurt
2 cloves minced garlic
1 tsp. fresh dill
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.