Marinated Greek Yogurt with Grilled Pita Chips
Recipe is courtesy of our supplier, Millpress Imports.
Servings Prep Time
4people 10minutes
Cook Time Passive Time
15minutes 8-12hours
Servings Prep Time
4people 10minutes
Cook Time Passive Time
15minutes 8-12hours
Ingredients
  • 4cups full-fat Greek yogurt
  • 2tbsp Frescolio Santorini Oregano White Balsamic
  • 4-6 pitas
  • 3tbsp Frescolio Varietal EVOOplus more for drizzling
  • 1tsp Frescolio Greek seasoning
  • 1tsp toasted sesame seeds
  • 1/2tsp crushed fennel seeds
  • 1/2tsp sea salt
  • cherry tomatoes, mixed olives, cucumber slices, fresh dill, fresh parsleyoptional: to serve
Instructions
  1. Drain yogurt using a clean dish towel or a few layers of cheesecloth. Squeeze as much liquid out of the yogurt as possible. Place yogurt in the fridge overnight to drain further (the easiest way to do this is by setting a mesh strainer on top of a bowl, then placing the yogurt-filled towel/cheesecloth inside the strainer).
  2. Once the yogurt has drained, remove from the cloth and place in bowl along with the white balsamic. Stir to combine. Place back in the fridge until ready to serve.
  3. Mix the Greek seasoning, sesame seeds, fennel seeds and sea salt together in a small bowl or jar.
  4. Preheat a grill pan over medium-high heat. Brush the pitas with olive oil and season both sides with the seasoning, leaving about 1/2 tsp for garnish later on. Grill the pitas for 2-3 minutes, flipping halfway through, until slightly crisp and lightly charred. Remove from heat and cut into wedges.
  5. Divide yogurt into bowls, drizzle with olive oil and sprinkle with the remaining seasoning. Serve with pita chips, tomatoes, olives, cucumber slices and herbs, if using.
Recipe Notes

This recipe uses our Santorini Oregano White Balsamic and Varietal EVOO, as well as our Greek seasoning. You could use any of the following combinations for a different taste: