Greek Salad Layered Dip

1. 1

   Grate the cucumber on the large holes of a box grater into a bowl.

2. 2

   Toss with 1/4 teaspoon salt and pour into a fine-mesh sieve set over a bowl.

3. 3

   Let stand for 10 minutes.

4. 4

   Using your hands and working with a bit of the cucumber at a time, squeeze the excess liquid out of the cucumber and place the cucumber in a large bowl.

5. 5

   Add the yogurt, feta, garlic, 1/4 cup of the chopped mint, 1/4 teaspoon salt and 1/4 teaspoon pepper to the bowl with the cucumber.

6. 6

   Stir to combine and add more salt and pepper to taste.

7. 7

   Transfer to a shallow serving bowl.

8. 8

   Toss the tomatoes, red onion, olives and remaining 2 tablespoons mint together in a medium bowl.

9. 9

   Sprinkle the mixture over the cucumber mixture.

10. 10

    Serve the dip with warm pita or vegetable chips.

* Per serving · 4 servings · Values may vary.