Ingredients

• 2 cup Greek yogurt
• 1 English cucumber, diced small
• 4 clove garlic, minced
• 3 tablespoon fresh dill, finely chopped
• 2 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 3 tomatoes, diced
• 1 red bell pepper, sliced into strips
• 1 red onion, thinly sliced
• 3 tablespoon extra-virgin olive oil
• 2 tablespoon red wine vinegar
• 0.5 teaspoon dried oregano
• 1 cup Kalamata olives, pitted
• 8 ounce feta cheese, crumbled
• 8 pita bread, cut into triangles
• 0.25 cup fresh parsley, chopped
• 2 tablespoon fresh mint, chopped

Steps

1. In a medium bowl, combine 2 cups Greek yogurt, 4 minced garlic cloves, 3 tablespoons chopped fresh dill, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir until smooth and well combined.
2. Taste the tzatziki and adjust seasonings if needed, adding more salt, pepper, lemon juice, or dill to your preference. Transfer to a small serving bowl and set aside.
3. In a separate medium bowl, combine the diced tomatoes, thinly sliced red onion, and diced cucumber. Add 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1/2 teaspoon dried oregano, and a pinch of salt and pepper. Toss gently to combine.
4. Arrange pita bread triangles on a large platter or wooden board.
5. Place the bowl of tzatziki in the center or to one side of the platter.
6. Spoon the marinated tomato and cucumber mixture onto the platter near the tzatziki.
7. Arrange the red bell pepper strips in a small section of the platter.
8. Add the pitted Kalamata olives to the platter in a small mound or scattered throughout.
9. Sprinkle the crumbled feta cheese over the platter.
10. Scatter the fresh parsley and mint over the entire platter as garnish.
11. Serve immediately at room temperature. Guests can assemble their own bites by scooping tzatziki on pita bread and adding vegetables and feta as desired.