Greek Summer Sampler

greek summer sampler

During the summer months, I try to do as little cooking as possible. Many of the items on this sampler platter can be made and refrigerated ahead of time, which makes assembly a simple and delicious snap.


For the Hummus

  • 1 (15-ounce) can chickpeas
  • 1 garlic clove
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • Olive oil

For the Tzatziki 

  • 2 cups plain Greek yogurt
  • 1 medium cucumber – peeled, seeded, and finely chopped
  • 4 garlic cloves, finely minced
  • 1 tablespoon olive oil
  • 2 teaspoons red wine or balsamic vinegar
  • 5-6 mint leaves, finely minced
  • Pinch kosher salt

For the Salad

  • 2 large cucumbers – peeled, seeded, and diced
  • 4 Roma tomatoes – seeded and diced
  • 1 small red onion, thinly sliced
  • 2 garlic cloves, finely minced
  • 1/4 to 1/2 cup crumbled feta, according to taste
  • 2 tablespoons red wine or balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper

For the Chicken

  • Chicken thighs
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried marjoram
  • Pinch dried thyme
  • Pinch nutmeg


For the hummus: drain the chickpeas, reserving the liquid. Place the chickpeas in a blender or food processor with remaining ingredients. Process until smooth, adding reserved liquid until desired consistency is achieved. Sprinkle olive oil over the top to keep the hummus moist. Store in the refrigerator in an airtight container.

For the tzatziki: Place the cucumber in a tea towel (or multiple layers of cheesecloth) and squeeze to remove and discard the liquid. In a medium mixing bowl, combine the yogurt, cucumber, garlic, olive oil, vinegar, mint, and salt. Store in the refrigerator in an airtight container.

For the salad: Place the cucumber, tomato, onion, garlic, and feta in a medium mixing bowl. Sprinkle the vinegar, olive oil, oregano, salt, and pepper over the vegetables; toss well to combine. Store in the refrigerator in an airtight container.

For the chicken: Cut chicken into bite-sized pieces using kitchen shears; set aside. Mix spices together. Coat chicken with spices and cook as desired until the internal temperature reaches a minimum of 165 degrees. Serve with pre-made hummus, tzatziki, salad, and pita wedges.


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