This cucumber salad is made with greek yogurt, juicy tomatoes, and lots of dill. Serve with kalamata olives and pita bread. It's great as a filling for pita bread gyros with grilled chicken.
Course Salad
Cuisine American
Keyword cucumber, dill, tomates
Prep Time 8 minutesminutes
Servings 4people
Ingredients
1English cucumber
1cupcherry tomatoes
1/2cupfull-fat plain greek yogurt
1Tbspmayo
2Tbsplemon juice
1/4cupfresh chopped dill
1/2tspsugar
1/2tspsalt
1/2cuppitted kalamata olivesfor garnish
Pita breadfor garnish
Instructions
Wash the cucumber, halve lengthwise, and cut it into slices ΒΌ-inch thick. Do the same with the cherry tomatoes.
In a large bowl, whisk the yogurt, mayonnaise, lemon juice, dill, sugar and 1/8 teaspoon salt.
Add the sliced cucumbers, tomatoes, and olives and gently toss well to coat.
Refrigerate for 1 hour before serving.
Garnish with extra dill sprigs if desired. Serve with pita bread triangles.