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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.

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.

Assemble the bowls: Divide the seasoned Greek yogurt mixture evenly among 4 individual serving bowls, spreading it to create a base layer.

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.

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.

Serve immediately with warmed pita bread on the side for dipping. Enjoy your fresh and flavorful Greek Yogurt Feta Bowls!


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.

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.

Assemble the bowls: Divide the seasoned Greek yogurt mixture evenly among 4 individual serving bowls, spreading it to create a base layer.

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.

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.

Serve immediately with warmed pita bread on the side for dipping. Enjoy your fresh and flavorful Greek Yogurt Feta Bowls!
