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overhead shot of the plated spoon salad and garlic bread
Marissa Bolden

Greek Spoon Salad

This dip transforms a classic into a scoopable, micro-minced blend, bursting with bold Mediterranean flavors. Bright, briny, and refreshing, it's perfect on toast, with pita, or straight from the spoon.
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Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings: 1
Ingredients Method

Ingredients
  

  • ¼-½ cup Greek yogurt
  • ¼ cucumber
  • 3 olives
  • 2 tablespoons feta cheese
  • 1 cup mixed greens
  • 2 slices red onion
  • 1 pepperoncini pepper
  • 1 teaspoon fresh oregano
  • 1 teaspoon crushed red pepper flakes
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon red wine vinegar
  • ¼ loaf garlic bread
  • 1 tablespoon olive oil
  • 1 tablespoon garlic minced

Method
 

  1. In a food processor, combine the Greek yogurt, cucumber, olives, feta, greens, red onion, pepperoncini, fresh oregano, crushed red pepper flakes, salt, and black pepper.
  2. Pulse until the mixture is fine but still chunky (about 7-10 pulses).
  3. Stir in the red wine vinegar.
  4. To prepare the garlic bread, brush it with olive oil, minced garlic then season with salt and pepper. Bake until golden brown, approximately 8 minutes.
  5. Serve the dip with the garlic bread.