Anti Inflammatory Gluten Free Greek Cucumber Bites
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Learn more →Ingredients
6 servings
For the cucumber base
- 2 large english cucumbers
- ¼ tsp salt
For the tzatziki
- 1 cup plain whole-milk greek yogurt
- ½ medium cucumber, grated and squeezed dry
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1 small garlic clove, finely grated
- 2 tbsp fresh dill, finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
For the toppings
- 18 cherry tomatoes, halved
- ⅓ cup kalamata olives, pitted and halved
- ½ cup crumbled feta cheese
For serving
- 1 tbsp fresh dill sprigs, for garnish (optional)
- 1 tsp dried oregano (optional)
Instructions
- 1
Slice the 2 large English cucumbers into rounds about 1/2 inch thick — you should get approximately 24 rounds total. Arrange them in a single layer on a cutting board or paper towels, sprinkle lightly with 1/4 tsp salt, and let them sit for 15 minutes to draw out excess moisture.
- 2
While the cucumber rounds rest, grate the half cucumber for the tzatziki on the large holes of a box grater, then gather it in a clean kitchen towel or several layers of paper towels and squeeze firmly until very little liquid remains.
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