Greek Yogurt Tzatziki Breakfast Bowl

Ingredients · 2 servings

• 400 gGreek yogurt, chilled
• 200 gCucumber, grated
• 4 gGarlic, minced
• 6 gDill, chopped
• 16 gOlive oil
• 2 gSalt, divided
• 1 gBlack pepper, ground

Equipment

grater, sieve, mixing bowl, spoon, knife, cutting board, serving bowl

Instructions

1. 1
   Gather The Setup

   Gather Greek yogurt, cucumber, garlic, dill, olive oil, salt, and black pepper with a grater, sieve, bowl, spoon, knife, and board. · 2 min

   What to look for: All ingredients are measured and tools are within reach

2. 2
   Drain The Cucumber

   Grate the cucumber into a sieve over a bowl, sprinkle with 1 g salt, and press gently to remove excess water. · 4 min

   What to look for: Cucumber looks moist but no longer drips heavily

3. 3
   Prepare The Aromatics

   Mince the garlic and chop the dill finely, keeping a small pinch of dill aside for the final bowl. · 2 min

   What to look for: Garlic is fine and dill is evenly chopped

4. 4
   Mix The Bowl

   Stir the Greek yogurt, drained cucumber, garlic, dill, olive oil, remaining salt, and black pepper until creamy and evenly speckled. · 3 min

   What to look for: Yogurt is thick, glossy, and dotted with cucumber and herbs

5. 5
   Serve It Cool

   Spoon the mixture into 2 chilled bowls, smooth the surface, scatter the reserved dill on top, and serve cool. · 1 min

   What to look for: Bowls look creamy, fresh, and lightly flecked with dill