Tag: cucumber

Easy Cucumber Pitas

Categories Recipes, SnacksLeave a Comment on Easy Cucumber Pitas

When the weather is warm and you’re in need of a cooling savory snack or light lunch, try these Easy Cucumber Pitas!  The goat cheese yogurt spread is creamy and herby, and ties the hearty bread and refreshing cucumber slices together!

This recipe is for one serving, but could easily be multiplied if you were making several at once.  You could also whip up a larger batch of the goat cheese yogurt spread, store it in the fridge, and use it as a condiment as needed!

Servings: 1

Ingredients:

GOAT CHEESE YOGURT SPREAD

  • 1 oz Goat Cheese
  • 3 Tbsp Nonfat Plain Greek Yogurt
  • 1.25 Tsp Fresh Dill, finely chopped 
  • 1/2 Tbsp Green Onion, finely chopped
  • 1/2 Tsp Fresh Lemon Juice
  • Sea Salt And Black Pepper, to taste

SERVING

  • A 3 oz Whole Wheat Pita, warmed and halved
  • Thinly Sliced Peeled Cucumber, to taste

LINKS TO INGREDIENT RECOMMENDATIONS:

Goat Cheese | Greek Yogurt | Whole Wheat Pita

Directions:

Chop the dill and green onion and set aside

In a small bowl, mash together the goat cheese and greek yogurt with a spoon until creamy

Stir in the dill, green onion, and lemon juice

Mix in the sea salt and black pepper to taste

Spread the filling inside both sides of the pita

Place in a few cucumber slices to taste

Enjoy!

Ingredient recommendations linked!

Got more cucumbers to use?  Try my Greek Chickpea Salad or Easy Greek Pasta Salad!

Greek Chickpea Salad

Categories Recipes, Sides, Snacks4 Comments on Greek Chickpea Salad

Delicious all on its own, atop a slice of toasted fresh bread, or served with pita slices to share, this Greek Chickpea Salad is such an easy, fresh, springtime meal, snack, or party contribution.  It also works wonderfully as a meal prep option to have on hand in the fridge throughout the week.

This recipe could very easily be made vegan if the feta was replaced with a vegan cheese.

If you’re feeding a larger group, it’s simple to double the quantity.

Finally, it’s super versatile if you prefer to add more or less of any of the ingredients!

Servings: Approx. 5

Ingredients:

  • 3 Tbsp Finely Chopped Fresh Dill 
  • 1 Tbsp Finely Chopped Fresh Rosemary
  • 1 Finely Chopped Cucumber
  • 21 Sliced Kalamata Olives
  • 2 Tbsp Fresh Lemon Juice
  • 3 Cups Prepared/Canned Chickpeas
  • 2 Tbsp Extra Virgin Olive Oil 
  • 1/2 Cup + 2 Tbsp Feta Cheese Crumbles
  • 2 Chopped Medium Tomatoes
  • Sea Salt, To Taste
  • Black Pepper, To Taste
  • Red Pepper Flakes, To Taste

Directions:

Chop the fresh herbs, cucumber, tomato, and olives, and set aside

Squeeze the lemon juice and set aside

Drain, rinse, and dry the chickpeas

Optional – Peel the chickpeas (This is not required, but I find them to be more enjoyable this way!  After the rinsing process, you will see the outer layer beginning to peel off of them naturally.  They will pop out of their casings easily.)

Place the chickpeas in a large bowl

Add in the olive oil, cucumber, lemon juice, and herbs, and stir

Add in a small amount of salt, pepper, and red pepper, and stir again (You can add more later if needed.)

Next, mix in the feta, tomatoes, and olives

Add additional salt, pepper, and/or red pepper to taste

Serve, and enjoy!

[Leftovers can be stored in an airtight container in the fridge.]

Love these types of flavors?  Check out my Easy Greek Pasta Salad too!

Easy Greek Pasta Salad

Categories Recipes, Sides2 Comments on Easy Greek Pasta Salad

Meal prep doesn’t get easier than this Easy Greek Pasta Salad!  Perfect for use as a ready-made side dish or main meal, this recipe takes only minutes to prepare and can last you all week long!  The real best part is how customizable it is:  If you have alternate vegetables you’d prefer to substitute, use them!  If you want a bit more protein, add meat!  If you enjoy extra cheese, add more feta.  There are endless variations!

If experimenting in the kitchen isn’t your thing, fear not.  I promise this particular ingredient combo will be a crowd-pleaser at your next summer cookout, potluck, or family dinner.  No occasion?  No problem!  I love having this dish on hand for pre-made meals to go.  It’s the perfect work lunch.

It’s packed with tons of colorful veggies for a nutrition bonus, and depending on the serving size the batch can stretch a long way! 

Servings: 5 – 6 medium/large (or around 10 very small sides)

Ingredients:

Directions: 

Cook the pasta according to the package instructions and then set aside to cool off

Chop up the tomatoes, peppers, and cucumber into bite-sized pieces

Using a very large bowl, coat the cooled pasta in half of the greek dressing (Cooled cooking pots or baking dishes work well too.  Choose whatever you have on hand.)

Add the chopped veggies to the bowl

Then add the black olives and feta to the bowl as well

Add the remaining dressing and toss until all is evenly mixed

Add sea salt and black pepper to taste

Garnish with fresh parsley

Enjoy!

[Leftovers can easily be stored sealed/covered in the refrigerator.]

Ingredient recommendations linked!

Love Greek flavors? Try my Greek Chickpea Salad!