Greek yogurt dip topped with herbs, olives, and cherry tomatoes

 

 

Greek yogurt dip topped with herbs, olives

The contrast of flavors and textures is the order of the day in this recipe presented in collaboration with Oikos MD . Greek yogurt is blended with a squeeze of lemon and topped with olives, cherry tomatoes, and crunchy pine nuts. Drizzle with a spicy oil with fresh herbs and serve this dip with crackers and raw vegetables.

• Preparation25 min
• Cooking3 min
• Cooling15 min

Ingredients

• ¼ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 garlic clove, minced
• ½ teaspoon dried oregano, more for sprinkling
• ¼ teaspoon Dijon mustard
• ¼ teaspoon sea salt
• Freshly ground black pepper

For the salad

• 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
• 1 green bell pepper, chopped into 1-inch pieces
• 2 cups halved cherry tomatoes
• 5 ounces feta cheese, cut into ½ inch cubes*
• ⅓ cup thinly sliced red onion
• ⅓ cup pitted Kalamata olives
• ⅓ cup fresh mint leaves

Instructions

• Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
• On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

Notes

• Feta in brine is best for this recipe.