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Simple Sunday: It’s All Greek to Us!

Apparently our tzatziki-hummus from Thursday’s post got us craving Greek food, because we’re back again today with another little taste of the Mediterranean. This time it’s in the form of a salad that’s delicious, healthy, and as always- simple 🙂


And yes, that is the same blue bowl and blue napkins from our other Greek-themed photo shoot.  What can we say? When you find something that works you stick with it, right?

Well, that and you can only have so many blue bowls in your cupboard…


But enough about bowls, let’s talk about salad!  Juicy tomatoes, crisp cucumbers, some pungent black olives and salty feta cheese. Talk about yum!


Those of you who have had some experience with Greek food (or at least Greek Salad) will notice that we left out one very key ingredient: red onion.  The truth is, no one in our family is a real fan of red onions.  In small quantities they’re ok, but for the most part we all find they just leave an overwhelming onion taste in our mouths that lasts forever.  But of course, if red onion is your thing, we definitely encourage you to add it in to the mix!


The dressing for this salad has only a handful of ingredients, making it a snap to prepare so you can spend the rest of the time working on the chicken souvlaki feast you’re going to serve it alongside.  At least that’s what our family did, and is highly recommended!


Oh, and remember that Greek-inspired hummus we mentioned?  That would go pretty well with this, too.  Just sayin’ 😉

Easy Greek Salad


Prep Time: 10 minutes
Serves: 4


3 ripe tomatoes
1/2 large cucumber
1 cup pitted black olives
1/2 large red onion (optional)
1/2 c. reduced-fat feta cheese
1/4 c. olive oil
3 tbsp white vinegar
1 tbsp lemon juice
1 clove garlic, minced
1 tsp dried oregano


Dice the tomatoes, cucumber and onion (if using) into bite-sized pieces and place in a medium-sized bowl.  If desired, cut the olives in half or leave them whole and add them in as well.  (We cut some of them up and left some whole).  Crumble the feta cheese and add it to the bowl as well.  Stir everything together until it is all evenly mixed.

In a container with a tight-fitting lid, combine the olive oil, vinegar, lemon juice, garlic and oregano.  Shake vigorously until everything is mixed together well.  Pour the dressing over the salad and stir gently to make sure all the ingredients have been evenly coated with the dressing.  Cover and allow to marinate in the fridge for at least 30 minutes before serving.  The salad will keep in the fridge for a couple days. (And even gets better as it sits).


Have you ever tried Greek food?  What is your favourite Greek dish?


Dipping and Decisions



Doesn’t that look nice?

This is a picture of Santorini, Greece. Neither of us have ever been to Greece, but it is definitely on our “Must Go” list. There’s so much culture, it’s warm, and of course, who doesn’t love Greek food? Souvlaki, olives, figs – deeeelicious!

One of the most famous dishes to come out of Greece (besides the yogurt) is Tzatziki, and with good reason! It’s creamy, garlicky, yet still fresh and bright, thanks to the cucumber.  So good. One of our favourite dips, actually. It can sometimes be a tough call between Tzatziki and hummus. Well, that decision just got a whole lot easier – we combined them!


Tzatziki-hummus, anyone?


A beautiful blend of two different cultures (middle eastern + Greek), kind of reminds us of our Greek Nachos… we sure do love culture-crossing over here!


For this dip, we blended tzatziki ingredients into the hummus, though for a simpler version (ahem – cheater! Cheater!) you could also blend some store-bought tzatziki into a plain or roasted garlic hummus.


However you choose to prepare it, this dip is creamy, refreshing and perfect for when you just can’t make that decision between Tzatziki and Hummus.


Enjoy! 🙂

Tzatziki – Hummus


Prep time: 5 min
Total Time: 10min
Makes: ~2c.


2 c. chick peas
1/4 c. olive oil
1/4 c. tahini
2 tbsp lemon juice
1 tbsp white vinegar
1/2 c. plain greek yogurt
2 cloves garlic
1/4-1/2 tsp salt
water, for thinning.


In a food processor or high-powered blender, combine all ingredients except the water and the chickpeas. Blend until combined and creamy. Add the chickpeas and blend until smooth and creamy, about 5 minutes. Add water to reach desired consistency, if desired.


What’s your favourite – hummus or tzatziki?

The Best 21 days of the Year

Are you as excited that the Olympics have started as we are?

We LOVE the Olympics!  Of course, we have our favourite events, like track and field, swimming, diving, gymnastics and volleyball, but we’ll basically watch any of it.

What’s really exciting about these Olympics is that we actually know some of the people competing! Pretty cool, eh?

Anyways, in honour of the Olympics, we decided that for lunch today we’d pay tribute to the country that started it all- Greece!

Ok, so nachos aren’t exactly Greek, but the Olympics are about bringing countries together, aren’t they?  So this is Mexico meets Greece, and you know what?  We think this is the start of a great friendship 😉

Last night’s leftover Greek salad, black olives, feta cheese, and just smothered in home-made tzatziki and hummus, these nachos are  loaded! If you wanted to, you could put grilled chicken or lamb on them, too, to keep with the theme. These ones, however, are completely vegetarian!

Quick, easy and healthy, perfect for the Olympics, because after all, we would want you to miss too much of the games in the kitchen!

We believe the time is right now. to stand tall and… go make these nachos! 🙂

Greek Nachos

Prep time: 5 min

Cook time: 3 min


For the Nachos:

Nacho Chips

Greek Salad

Black Olives


Feta Cheese



For the Tzatziki

2/3 c. greek yogurt

1/2 c. grated cucumber

1 clove garlic, minced

salt, to taste

For the Greek Salad:

5 tomatoes, diced

1 cucumber, diced

1/2 black olives, halved

1/2 c. feta

1/4 c. white vinegar

3 tbsp olive oil

1 tbsp lemon juice


*we didn’t put onion or green peppers in because our dad doesn’t like them!


For the Tzatziki: grate the cucumber and stir into the yogurt with the garlic and allow to sit to allow the flavours to develop.

For the Salad: combine tomatoes, cucumber, feta and olives in a bowl.  Stir in the vinegar, olive oil, lemon juice, and pepper and allow to marinate for at least 30 minutes.

For the Nachos: arrange the tortilla chips on a plate and top with olives, tomatoes, and feta cheese (add onion and green peppers if you like!).  Place under the broiler for 3-4 minutes.  Remove from the broiler and top with greek salad, tzatziki, and hummus.


Do you like to watch the olympics?  What are your favourite events?