Mediterranean Recipe

Grate the cucumber on the large holes of a box grater. Place grated cucumber in a fine-mesh sieve or clean kitchen towel, sprinkle lightly with a pinch of salt, and squeeze or press to remove excess liquid until mostly dry (about 5 minutes).

In a medium bowl, combine the Greek yogurt, squeezed grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and black pepper. Stir until smooth and taste; adjust seasoning. Chill in the refrigerator for at least 15 minutes to let flavors meld.

In a small jar or bowl, combine the olive oil, lemon juice, red wine vinegar, dijon mustard, dried oregano, minced garlic, salt, and black pepper.

Whisk or shake vigorously until the dressing is emulsified and slightly thickened. Taste and adjust salt, pepper, or lemon as needed.

Place the baby spinach in a large salad bowl. Add the halved cherry tomatoes, halved kalamata olives, thinly sliced red onion, and chopped parsley.

Drizzle about two-thirds of the dressing over the salad (reserve remaining dressing for serving). Toss gently with salad tongs or clean hands until evenly coated.

Sprinkle the crumbled feta over the top and give the salad one gentle toss to combine without breaking up the feta too much.

Warm the pita bread or toast: brush with 1 tablespoon olive oil and heat in a 350°F (175°C) oven for 5–7 minutes, or toast in a skillet over medium heat for 1–2 minutes per side until warm and lightly charred.

Divide the salad among 4 plates or shallow bowls. Spoon chilled tzatziki into a small ramekin or dollop on each plate. Serve with warm pita or toast on the side and the reserved dressing available for extra drizzle.