If you love Greek salad and you’re a fan of goat cheese and thick, creamy Greek yogurt, this recipe will become your new favorite mezze. It’s a beautiful twist on the traditional horiatiki, served over a smooth bed of whipped goat cheese and Greek yogurt and finished with a generous drizzle of olive oil.

The creaminess of the goat chece and yogurt pairs perfectly with the crunchy cucumbers, juicy tomatoes, briny olives, sharp red onion, and crumbly feta. Every bite is refreshing, tangy, and satisfying — just the way summer meals in Greece should be.

This dish is perfect as an appetizer, a light lunch, or a side for grilled meats or fish. And the best part? You can whip it up in under 10 minutes.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1 cups thick Greek yogurt (strained, full-fat)

150 gr goat chece

1 tbsp olive oil

2 tomatoes or 1 cup cherry tomatoes, halved

½ cucumber, sliced

¼ red onion, thinly sliced

A handful of Kalamata olives

60g feta, crumbled

½ tsp dried oregano

Salt & pepper to taste

Extra virgin olive oil for drizzling

Directions

Mix the goat cheese with Greek yogurt until smooth and creamy, adding a little olive oil and lemon juice. Spread on a serving plate, creating a smooth, thick base.

Drizzle with a little olive oil and sprinkle with salt and pepper.

In a bowl, toss tomatoes, cucumber, onion, olives, and feta.

Spoon the salad mix over the chece yogurt mixture.

Sprinkle oregano and finish with a generous drizzle of olive oil.

Serve with fresh bread or pita.Perfect as a light lunch or appetizer!

GREEK YOGURT FAGE