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Cucumber, Yogurt & Feta Salad

Ingredients

  • 1/2 unpeeled English hothouse cucumber, thinly sliced into rounds
  • 1/2 cup plain nonfat or low-fat Greek-style* yogurt, whisked to loosen
  • 3/4 cup crumbled feta cheese (about 3 ounces)
  • 1 teaspoon dried oregano or mint
  • 1 6-ounce jar marinated artichoke hearts, drained
  • 2 lemons, cut into wedges
  • 4 to 6 pita breads
Directions

Arrange cucumber slices on plate; sprinkle with salt and pepper. Spoon yogurt over. Sprinkle with feta cheese and oregano. DO AHEAD: Can be made 1 hour ahead. Cover and refrigerate.

Place marinated artichokes in small bowl and plate with cucumber salad on large platter. Garnish with lemon wedges.

Toast pita breads in toaster, then cut into wedges. Arrange pita wedges on platter with salad and serve.

* Greek-style yogurt is a thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe’s and Whole Foods markets) and Greek markets.

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Scarlett of Suburbia shares personal opinions and general life perspective for entertainment and informational purposes only. It is not professional, medical, psychological, legal, or financial advice, and no columnist-reader relationship is created by reading this site or sending a message. For serious concerns, please consult a qualified professional. Submissions may be published, edited for length or clarity, and shared anonymously.