Layered Greek Salad Dip

Ingredients:

• 1 seedless cucumber
• 2 cups low-fat Greek yogurt
• 110 g crumbled feta
• 2 cloves garlic, crushed
• 1/4 cup + 2 tbsp chopped fresh mint
• 2 plum tomatoes, diced
• 1 small onion, diced
• 1/2 cup pitted black olives, such as Kalamata or Niçoise, coarsely chopped
• Warm pita or chips, for serving

Preparation:

1. Grate the cucumber coarsely into a bowl. Add 1/4 teaspoon of salt, toss, and transfer to a fine-mesh sieve set over the bowl. Let sit for 10 minutes. Using your hands, squeeze out any excess liquid and transfer to a large bowl. Add the yogurt, feta, garlic, 1/4 cup finely chopped mint, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss and season to taste, if necessary. Transfer the sauce to a shallow serving bowl.
2. In a medium bowl, combine the tomatoes, red onion, olives, and the remaining 2 tablespoons of mint. Sprinkle this mixture over the cucumber sauce. Serve with warm pita or chips.