Prep Time:
25 mins
Total Time:
25 mins
Servings:
4
Ingredients
>2cupspeeled and grated English cucumber
>1teaspoonsalt, divided
>2teaspoonsred wine vinegar
>2tablespoonsextra-virgin olive oil
>2cupsplain Greek yogurt
>24cherry tomatoes
>1cuppitted Kalamata olives
>1bell pepper, seeded and chopped
>4peperoncini, for garnish (optional)
Directions
Spread several layers of paper towels on a clean work surface. Spread grated cucumber on the paper towels, and sprinkle with 1/2 teaspoon salt. Allow to stand about 10 minutes.
Roll up cucumber inside the paper towels, like a jelly roll. Squeeze tightly to remove as much liquid as possible. Discard liquid.
Place cucumber shreds in a large mixing bowl, and add garlic, red wine vinegar, and olive oil. Stir, blending well.
Add Greek yogurt, black pepper, remaining 1/2 teaspoon salt, and fresh dill. Stir until ingredients are well blended and refrigerate until ready to serve.
To assemble the bowls, place 1 1/2 cups thinly sliced Romaine in each serving bowl. Add 1/2 cup cooked chicken, 6 cherry tomatoes, 1/4 cup kalamata olives, 1/4 chopped bell pepper, and 1 thin slice red onion to each bowl.
Top with each bowl with 1 tablespoon crumbled feta, or more, if desired. Add 1 peperoncini for garnish.
Stir tzatziki, taste, and adjust seasoning, if needed. Add enough olive oil to create a pourable sauce; pour over each bowl. Serve each bowl with 2 or 3 tablespoons tzatziki, or to taste. Store any unused tzatziki in a sealed container in the refrigerator, 2 to 3 days.
Nutrition Facts (per serving)
| 440 | Calories |
| 26g | Fat |
| 23g | Carbs |
| 32g | Protein |
