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Ingredients
- 4 cups full fat Greek yogurt
- 2 tablespoons Santorini Oregano Balsamic
- 4-6 pitas
- 3 tablespoons any single varietal EVOO plus more for drizzling over the yogurt
- 1 tablespoon za’atar seasonin plus additional for sprinkling over the yogurt
Ingredients
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Instructions
- Drain yogurt using a clean dish towel or several layers of cheesecloth. Squeeze as much liquid out of the yogurt as possible.
- Place yogurt in the refrigerator overnight to drain further (the easiest way to do this is by setting a bowl with a strainer fitted on top or inside, then place your yogurt filled towel/cheesecloth inside the strainer). Once the yogurt has drained, remove from the cloth and place in a bowl along with the balsamic and stir to combine. Keep refrigerated until ready to serve.
- Preheat an outdoor grill or grill pan over medium-high heat. Brush pitas with oil and season both sides with za’atar. Grill pitas for 2-3 minutes, flipping halfway through, until slightly crisp and lightly charred. Remove from the grill and cut into wedges.
- Place yogurt into bowls, drizzle with oil and sprinkle with za’atar seasoning. Serve with pita chips, tomatoes, olives, cucumber slices, and herbs.
- Serve yogurt and pita chips with: cherry tomatoes, mixed Greek olives, cucumber slices, fresh dill sprigs, fresh parsley