Greek Recipe

Grate the English cucumber on the large holes of a box grater. Place the grated cucumber in a fine mesh sieve or clean dish towel and press to remove excess water. You want the cucumber fairly dry so the tzatziki is thick.

In a medium bowl combine Greek yogurt, drained grated cucumber, minced garlic, chopped fresh dill, lemon juice, olive oil, salt, and black pepper. Stir until smooth and well combined.

Taste and adjust seasoning (more lemon or salt as needed). Cover and refrigerate at least 30 minutes to let flavors meld. Keeps up to 3–4 days refrigerated.

In a bowl or jar combine red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk or shake until combined.

Slowly whisk in the extra-virgin olive oil until emulsified. Taste and adjust salt, pepper or vinegar. Refrigerate up to one week; shake or whisk before using.

Prep produce for all portions

Wash and dry mixed greens. Dice cucumbers, halve cherry tomatoes, thinly slice red onion, and halve olives. Crumble feta into a container for easy portioning.

Prepare grilled chicken (or falafel)

For grilled chicken: pound chicken breasts to even thickness (about 1/2 inch), season with salt, pepper, 1 tsp dried oregano and 1 tbs olive oil. Grill or pan-sear over medium-high heat 4–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes and slice thinly. For vegetarian option: warm pre-cooked falafel or bake homemade falafel per recipe instructions and keep warm.

Warm pitas: wrap stacks of pita in foil and warm in a 350°F (175°C) oven for 8–10 minutes or heat briefly on a dry skillet until pliable. Keep covered to stay warm for service.

Portioning for group service: create serving trays or individual plated boxes. For each guest place 1 warmed pita, 1 cup mixed greens, 1/2 cup cucumber, 1/2 cup halved tomatoes, 2 tbsp sliced red onion, 1/4 cup kalamata olives, 1/4 cup crumbled feta, and 4 oz sliced grilled chicken or falafel on each plate/box.

Add 2–3 tablespoons tzatziki per portion in a small cup or dolloped onto the plate. Provide 1–2 tablespoons of Greek vinaigrette alongside or lightly toss 1 cup of mixed greens per portion with about 1 tablespoon vinaigrette if assembling salads in boxes.

Garnish each portion with a lemon wedge and sprinkle a pinch of sumac or dried oregano. Include napkins and utensils for office service.

Hold chilled components (tzatziki, vinaigrette, feta, vegetables) refrigerated until just before service. Keep proteins warm separately and re-slice just before plating if possible to retain juiciness.

Label vegetarian portions clearly if offering both chicken and falafel. Provide reheating instructions if clients want to warm items before eating: microwave 30–60 seconds for a pita and protein (time varies by equipment).