Recipe provided by Molly Linek, Registered Dietitian.
For The Tzatziki Sauce:
● 1 cup greek yogurt
● 2 tablespoons cucumber (chopped)
● 1/2 tablespoon red onion (grated)
● 1 tablespoon fresh mint (chopped)
● 1/2 tablespoon fresh dill (chopped)
● 1/2 lemon (juiced)
● 1 tablespoon olive oil
● Salt (to taste)
● 1 tablespoon water (or more to thin out sauce)
In a small bowl, add greek yogurt, chopped cucumber, grated red onion, chopped fresh mint, chopped fresh dill, the juice from half lemon, 1 tablespoon olive oil, and salt. Stir to combine all the ingredients completely.
If the sauce is too thick, add 1/2 tablespoon of water at a time until desired texture is reached.
For The Tabbouleh:
● 1 cup cooked bulgur wheat
● 2 tablespoons scallions (chopped)
● 1 bunch parsley (finely chopped)
● 2 tablespoons mint (chopped)
● 2 tablespoons tomato (chopped)
● 2 tablespoons cucumber (chopped)
● 1/2 tablespoon olive oil
● 1/2 to 1 whole lemon (juiced, adjust to taste)
Add bulgur wheat, scallions, parsley, mint, tomato, cucumber, olive oil and lemon juice (starting with half a lemon) to a small bowl and mix. Salt to taste.
The flavor of the tabbouleh will get better as it sits so be sure to let it rest for at least 30 minutes before serving.
For The Sandwich:
● 1 pita
● 2 tablespoons tzatziki
● 1/4 cup lettuce
● 2 tablespoons cherry tomatoes (halved)
● 1/2 tablespoon red onion (chopped)
● 2 tablespoons tabbouleh
● 1 to 2 tablespoons feta cheese
● Mint leaves (to taste)
● Parsley leaves (to taste)
● Sprigs of dill (to taste)
Enjoy 😊