Description
Greek yogurt gets a savory makeover! Topped with a fresh cucumber and tomato salad, its a light and flavorful side.
Ingredients
Units
Scale
- 1/2 cups (118 ml) Greek yogurt
- 1/4 cups (59 ml) diced tomatoes
- 1/4 cups (59 ml) diced cucumbers
- 1 tbsp olive oil
- Oregano
- Cracked black pepper
- Sea salt
Instructions
- Dice the tomatoes and cucumbers into small, even pieces, roughly 1/4-inch cubes.
- In a small bowl, combine the diced tomatoes, cucumbers, olive oil, a pinch of oregano, cracked black pepper, and sea salt. Toss gently and let sit for 5 minutes so the tomatoes release some juice.
- Spoon the Greek yogurt into a shallow serving bowl and spread it out with the back of a spoon.
- Pile the seasoned tomato-cucumber mixture on top of the yogurt. Drizzle with any juices left in the mixing bowl. Finish with an extra pinch of oregano and a crack of pepper.
Notes
- For a thicker yogurt, strain it through cheesecloth for 30 minutes before using.
- Feel free to add other vegetables like bell peppers or red onion for extra flavor and texture.
- Store the salad and yogurt separately until ready to serve to prevent the yogurt from becoming watery.
- Prep Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5
- Sodium: 100
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 10
- Cholesterol: 10