Ingredients
Scale
Grilled Cucumbers:
- About 10 baby or kirby cucumbers
- 1/3 Cup red wine vinegar
- 1/3 Cup olive oil
- 2 tablespoons minced garlic
- 1 pinch of salt
Pickled Feta Dip:
- 6 oz plain greek non-fat yogurt, or 1 small container
- 1/2 cup feta cheese, crumbled
- 1 small clove garlic, minced
- 1 tablespoon chopped dill
- 1/3 cup distilled white vinegar, or white wine vinegar
- 1/3 cup water
- 1 1/2 teaspoon sugar
- A little less than 1 tablespoon salt
Instructions
Pickled Feta Dip:
- In a jar or small bowl, combine the vinegar, water, salt, and sugar. Mix until salt and sugar are dissolved.
- Add the feta in and let sit for at least 30 minutes. Once feta is finished pickling, drain the juice and set the feta aside.
- In a food processor or blender, add the yogurt, dill, garlic, and feta cheese. Blend until mixture is creamy.
Grilled Cucumbers:
- Cut the cucumbers in half, lengthwise, and then in half again.
- In a large bowl add the vinegar, olive oil, garlic, and salt and stir. Add in the cucumbers and toss to coat. Let marinate for about 10 – 15 minutes.
- Turn the grill on medium heat and place cucumbers on. Grill for about 10 minutes, flipping halfway through.
- Dip grilled cucumbers into the pickled feta dip and enjoy!
Notes
*Grilled Cucumber recipe adapted from Food & Wine Magazine.
*Pickling mixture for pickled feta adapted from Smitten Kitchen.
- Category: Appetizer, Gluten Free