From Chris Fischer and Amy Schumer, I adapted this recipe by adding pepperoncini peppers for a bit more brine and some red onions, for a little extra bite. The key to this recipe is draining the cucumber-tomato portion really well. Otherwise it will be a little “wet”. Still delicious, though!
Special equipment needed: A food processor, or a really good vegetable chopper. You could substitute a blender, but that would tend to liquify the ingredients instead of finely chop them, so I wouldn’t recommend using the blender for the veg, although you could use it for the yogurt mixture.
Keywords: Greek Salad, Dip, Greek, Easy, Appetizer, Vegan Adaptable