Tee’s Tzatziki & Marinated Feta
Tee’s Tzatziki
Ingredients
2 Persian cucumbers, shredded
1 1/2 cups full-fat Greek yogurt
1 lemon, zested and juiced
2 tablespoons extra virgin olive oil
1 garlic clove, grated
1/4 cup fresh dill, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
Directions
Grate the cucumbers directly into a bowl. I typically don’t strain the excess liquid as I find it creates a more scoopable, dip-friendly consistency.
Add the remaining ingredients and mix until well combined. Adjust salt and pepper to taste.
Store in an airtight container for up to 3–4 days.
Additional Notes
For a thicker consistency, add more Greek yogurt, or salt the cucumbers and let them sit in a strainer to release moisture before rinsing and patting dry.
For a thinner consistency, add more lemon juice or a tablespoon of water at a time.
To serve, drizzle with olive oil and top with fresh dill (and an olive, if you like).
Last-Minute Marinated Feta
Ingredients
1 block of feta cheese
1/4 cup extra virgin olive oil
2 teaspoons black pepper
1 teaspoon dried oregano
2 tablespoons fresh parsley, finely chopped
Directions
Cut the feta into 1/2-inch cubes and place in a bowl.
In a separate bowl, combine the olive oil, pepper, oregano, and parsley.
Pour the marinade over the feta and gently toss to coat. Let it sit for at least 30 minutes before serving.
Additional Notes
Serve with pita, chips, or crackers.
It also works beautifully on charcuterie boards or as an easy way to elevate salads and grain bowls.
