This is another recipe that features the Mediterranean Diet complete with a typical Greek sauce serving as the dressing. The following recipe is for one serving, but you can easily multiply that for more.
Ingredients:
Greek Feta Cucumber Tzatziki Dressing
Cucumber, shredded
Greek yogurt, preferably whole milk
Feta Cheese
Dill, finely chopped fresh or dried
Mint, finely chopped fresh or dried
Olive Oil
Garlic, minced,
Lemon Juice
Salt
Black Pepper
Vegetables
1/2 Red Onion, thinly sliced
6-7 Mushrooms, sliced
Olive Oil and/or Butter
Ground Meat
4-6 oz Lamb or other ground meat like chicken or beef per serving
White Balsamic Vinegar or Lemon Juice
Kosher Salt
Black Pepper
Garlic, minced
Brown Sugar
Tomato Paste
Parsley, finely chopped fresh or dried
Basil, finely chopped or dried
Gochugaru or other chile flakes (optional)
Sumac Seasoning (optional)
1 tsp Olive Oil
Serving
5-6 Cherry Tomatoes, halved
4-5 Lettuce Leaves, large
Sumac Seasoning (optional)
Directions:
Make tzatziki dressing: Shred cucumbers and gently pat the shreds with paper towel to absorb as much liquid as possible. You want the cucumber to have some moisture.
In a resealable container, mix the yogurt, feta, dill, mint, oil, garlic, lemon juice, salt, and pepper to taste. Lastly fold in the cucumber until combined. Taste the tsatziki and adjust anything, if needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Sauté onions and mushrooms in oil/butter and set aside.
Mix lamb or other protein with vinegar or lemon juice, salt, pepper, garlic, sugar, tomato paste, parsley, and basil and chile and sumac, if using; Form into 1/4 -inch patty; Heat oil in same skillet over med-high and cook patty 2 minutes until browned; flip over and cook 2-4 min until cooked through and no pinkness remains.
Arrange full lettuce leaves to form bed on plate. Add tomatoes, then patty topped with mushrooms and onions. Top all with tzatziki dressing and sprinkle with sumac. You can also shred lettuce for the base or serve leaves separately to wrap around meat, tomatoes, vegetables, and dressing. The original recipe used the lettuce leaves as a sort of bun to eat as a sandwich, but i found that too messy and I have never had good luck with lettuce wraps. I do like the idea and will keep trying.
Notes:
Try using crumbled tofu and yogurt or puréed cottage cheese for vegetarian version. I think it would work with finely chopped seafood like shrimp, scallops, or salmon, too.
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