Easy Tzatziki with Feta

Ingredients

• 1  hothouse cucumber unpeeled
• 0.5 pound feta sliced
• 1 tablespoon optional: dill fresh minced
• 8 servings thyme leaves fresh
• 2 cloves garlic minced
• 14 ounce greek yogurt such as fage total
• 0.5 pound kalamata olives with pits
• 8 servings kosher salt and pepper black freshly ground
• 2 tablespoons juice of lemon freshly squeezed
• 8 servings olive oil good
• 1 loaf pita bread 
• 0.3 cup cup heavy whipping cream sour
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• frying pan
• oven
• box grater

Directions

1. Watch how to make this recipe.
2. Place the yogurt in a medium bowl. Grate the cucumber on a box grater on the largest grating side and squeeze it with your hands to remove most (but not all) of the liquid.
3. Add the grated cucumber to the yogurt.
4. Add the sour cream, lemon juice, vinegar, dill, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper and combine. Taste for seasonings.
5. To serve, artfully arrange salad plates with slices of feta, drizzle them with olive oil, and sprinkle with thyme leaves.
6. Add the olives, pita triangles, and the tzatziki and serve cold or at room temperature.
7. Preheat the oven to 350 degrees.
8. Slice the pita bread into 8 triangles and place them on a sheet pan.
9. Place the sheet pan in the oven and toast the bread for 10 minutes.