What is more refreshing than this dish? It feels Mediterranean in ingredients and taste. Perhaps some dill and red onion would give it some more “pop”? I love it just as it is. Serve it with a grilled or roasted protein as a cool side dish. Or eat it just as it is for a snack or lunch!
Ingredients:
3/4 cup full fat yogurt (low fat or fat free greek strained yogurt is great too)
2 garlic cloves, finely grated
Kosher Salt
Black pepper
Lemon squeeze plus zest
2 pounds cucumbers-Persian or mini seedless
1 ½ pounds ripe cherry tomatoes
8 ounces feta, crumbled
1 cup Kalamata olives, pitted and halved
Mix the yogurt with the grated garlic. Cut the cucumbers in half, then quarter and half again. Chop into 1 inch(ish) squares. Slice the cherry tomatoes in half. Toss with 1 and ½ teaspoons salt. Set in a colander to drain. Add the feta to the yogurt and mash with a fork until a chunky paste forms. Squeeze in some lemon juice and zest of the lemon. Stir in the cucumbers, tomatoes, and olives. Taste and season with salt and pepper if you like to your taste.
