Ingredients:

  • 1 cup (245g) Plain Greek Yogurt
  • 1 tsp (5ml) Fresh lemon juice
  • ½ tsp (2g) Dried oregano
  • 1 pinch sea salt
  • ¼ cup (60g) English cucumber, finely diced
  • ¼ cup (60g) Cherry tomatoes, quartered
  • 2 tbsp (30g) Feta cheese, crumbled
  • 2 tbsp (30g) Kalamata olives, pitted and sliced
  • 1 tbsp (15g) Red onion, finely minced
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 tsp (2g) Smoked paprika
  • Fresh parsley or dill for garnish

Instructions:

  1. In a mixing bowl, whisk together the Greek yogurt, lemon juice, dried oregano, and a pinch of salt until the mixture is velvety and uniform.
  2. Spoon the seasoned yogurt into a serving bowl and smooth the top with the back of a spoon.
  3. Arrange the diced cucumber, cherry tomatoes, red onion, and olives in distinct sections on top of the yogurt to prevent bleeding.
  4. Sprinkle the crumbled feta cheese over the center, drizzle the extra virgin olive oil evenly across the bowl, and finish with a dusting of smoked paprika and fresh parsley or dill.