2 servings

Savory Yogurt Bowl with Cucumber, Mint, and Za'atar Oil

Name: Savory Yogurt Bowl with Cucumber, Mint, and Za'atar Oil
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: mediterranean
Ingredients: 400 g thick Greek yogurt; 2, diced Persian cucumbers; 150 g, quartered cherry tomatoes; a small handful, torn fresh mint leaves; a small handful, chopped fresh dill; 2 tsp za'atar; 3 tbsp extra-virgin olive oil; 1/2, juiced lemon; to taste flaky sea salt; to taste black pepper

A cold, herbal breakfast bowl: thick yogurt under a tumble of cucumber and tomato, finished with a slick of za'atar-warmed olive oil. Built to be assembled half-asleep.

vegetarian
gluten-free
nut-free
egg-free
contains-dairy

Ingredients

thick Greek yogurt400 g
Persian cucumbers2, diced
cherry tomatoes150 g, quartered
fresh mint leavesa small handful, torn
fresh dilla small handful, chopped
za'atar2 tsp
extra-virgin olive oil3 tbsp
lemon1/2, juiced
flaky sea saltto taste
black pepperto taste

Steps

Spoon yogurt into bowls.
Spoon the yogurt into two shallow bowls and use the back of the spoon to swoosh a well in the center.
Toss cucumber salad ingredients.
In a small bowl, toss the cucumber, tomato, mint, and dill with the lemon juice and a pinch of salt.
Warm olive oil and bloom za'atar.
Warm the olive oil in a small skillet over low heat until just shimmering, then take off the heat and stir in the za'atar. Let it bloom for 30 seconds.
Pile cucumber salad and spoon za'atar oil.
Pile the cucumber salad over the yogurt and spoon the warm za'atar oil over the top.
Finish with salt, pepper, and serve.
Finish with flaky salt and a few grinds of pepper. Eat right away with warm pita if you like.

Nutrition

Nutrition, per serving. 265 calories. Protein 14.5 grams, 22 percent. Carbs 9.7 grams, 15 percent. Fat 18.3 grams, 63 percent. Fiber 2.2 grams, sugar 6.1 grams, saturated fat 3.3 grams, sodium 220 milligrams. Estimated from ingredients.