Greek Yogurt Feta Bowls
Greek Yogurt Feta Bowls
Ingredients
For the Yogurt Base
- 2 cups plain Greek yogurt, full-fat or low-fat
- 1 clove garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Toppings
- 1 cucumber, medium, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/4 red onion, small, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1 can chickpeas, 15 ounce, rinsed and drained
- 3/4 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh parsley, chopped
For the Drizzle & Seasoning
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Serving
- 4 pita bread, warmed, as needed
Instructions
- 1
Prepare the yogurt base: In a medium mixing bowl, combine the plain Greek yogurt, minced garlic, freshly squeezed lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well until all ingredients are thoroughly combined and the yogurt is smooth.
⏱️ 5 min
- 2
Prepare the toppings: On a cutting board, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and halve the pitted Kalamata olives. Rinse and drain the canned chickpeas. Roughly chop the fresh dill, mint, and parsley.
⏱️ 10 min
- 3
Assemble the bowls: Divide the seasoned Greek yogurt mixture evenly among 4 individual serving bowls, spreading it to create a base layer.
⏱️ 2 min
- 4
Arrange toppings: Artfully arrange the prepared cucumber, cherry tomatoes, red onion, Kalamata olives, chickpeas, and crumbled feta cheese over the yogurt base in each bowl. Try to distribute the colors and textures evenly.
⏱️ 5 min
- 5
Garnish and dress: Sprinkle the chopped fresh dill, mint, and parsley over the arranged toppings in each bowl. Drizzle each bowl with extra virgin olive oil, then lightly sprinkle with dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
⏱️ 3 min
- 6
Serve immediately with warmed pita bread on the side for dipping. Enjoy your fresh and flavorful Greek Yogurt Feta Bowls!
Kitchen Tools
Nutrition Facts (per serving)
Greek Yogurt Feta Bowls
Ingredients
For the Yogurt Base
- 2 cups plain Greek yogurt, full-fat or low-fat
- 1 clove garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Toppings
- 1 cucumber, medium, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/4 red onion, small, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1 can chickpeas, 15 ounce, rinsed and drained
- 3/4 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh parsley, chopped
For the Drizzle & Seasoning
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Serving
- 4 pita bread, warmed, as needed
Instructions
- 1
Prepare the yogurt base: In a medium mixing bowl, combine the plain Greek yogurt, minced garlic, freshly squeezed lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well until all ingredients are thoroughly combined and the yogurt is smooth.
⏱️ 5 min - 2
Prepare the toppings: On a cutting board, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and halve the pitted Kalamata olives. Rinse and drain the canned chickpeas. Roughly chop the fresh dill, mint, and parsley.
⏱️ 10 min - 3
Assemble the bowls: Divide the seasoned Greek yogurt mixture evenly among 4 individual serving bowls, spreading it to create a base layer.
⏱️ 2 min - 4
Arrange toppings: Artfully arrange the prepared cucumber, cherry tomatoes, red onion, Kalamata olives, chickpeas, and crumbled feta cheese over the yogurt base in each bowl. Try to distribute the colors and textures evenly.
⏱️ 5 min - 5
Garnish and dress: Sprinkle the chopped fresh dill, mint, and parsley over the arranged toppings in each bowl. Drizzle each bowl with extra virgin olive oil, then lightly sprinkle with dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
⏱️ 3 min - 6
Serve immediately with warmed pita bread on the side for dipping. Enjoy your fresh and flavorful Greek Yogurt Feta Bowls!