Savory Greek Yogurt Bowl with Cucumber and Olives
25min
5min
3
435
Chef's Note
For the best flavor, let the yogurt bowls sit for about 5 minutes after assembly to allow the flavors to meld together. You can prep the vegetables and dressing a day ahead to make this even quicker. If you prefer a thicker base, strain the yogurt through cheesecloth for 1-2 hours before using.
Tags
Ingredients
3 cups Greek yogurt (plain, full-fat)
1 large cucumber
1/2 cup kalamata olives, pitted
1 cup cherry tomatoes
1/4 cup red onion
3/4 cup feta cheese
3 tablespoons extra virgin olive oil
1 medium lemon
2 cloves garlic cloves
1 teaspoon dried oregano
2 tablespoons fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon honey
3 pieces whole wheat pita bread
3 tablespoons pine nuts
Instructions
- 1
Peel and dice the cucumber into 1/2-inch pieces. Place in a colander, sprinkle with 1/4 teaspoon of salt, and let sit for 10 minutes to draw out excess moisture.
- 2
While the cucumber drains, finely mince 2 garlic cloves and zest half the lemon.
- 3
In a small bowl, combine 3 tablespoons of olive oil, juice from half the lemon, lemon zest, minced garlic, 1 teaspoon of dried oregano, 1 tablespoon of chopped fresh dill, 1/4 teaspoon of black pepper, and remaining 1/4 teaspoon of salt. Whisk together to make the dressing.
- 4
Dice the red onion, halve the cherry tomatoes, and roughly chop the kalamata olives.
- 5
Pat the cucumber dry with paper towels to remove excess moisture.
- 6
Toast the pine nuts in a dry skillet over medium heat for about 3-5 minutes until golden brown, stirring frequently to prevent burning. Remove from heat immediately once toasted.
- 7
Cut the whole wheat pita bread into triangles and lightly toast them until just crisp.
- 8
In a large bowl, combine the Greek yogurt with 1 tablespoon of honey and stir until smooth.
- 9
Divide the yogurt mixture among three serving bowls. Top each bowl with equal portions of cucumber, cherry tomatoes, red onion, olives, and crumbled feta cheese.
- 10
Drizzle each bowl with the prepared dressing and sprinkle with toasted pine nuts and remaining fresh dill.
- 11
Serve each bowl with toasted pita triangles on the side.
Nutrition Information (per serving)
435
27g
49g
14g
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