This Greek inspired dish is a delicious side to any meal, and filling enough to work as the only side you’ll need. I especially love this with grilled steak or chicken. Enjoy!
Ingredients:
-1 small baguette of french bread (a loaf about 10″ long will work just fine!)
-1 red onion
-1/2 cup Tzatziki sauce (cucumber-yogurt sauce)
-2 Persian or English cucumbers
-1 oz (small handful) pitted olives (I use Nicoise or Kalamata olives)
-1 Tbsp Red Wine Vinegar
-1 Tbsp Sugar
Directions:
*Cut the baguette into large chunks (size of croutons)
*Halve, peel and thinly slice the onion.
*Halve the cucumbers lengthwise, then cut crosswise into 1/2″ pieces.
*Chop the olives.
*In a large bowl, combine cucumber, chopped olives, and 1 Tbsp of olive oil. Season with salt and pepper and stir to combine.
*In a non-stick, medium pan- heat a drizzle of olive oil on medium-high, until hot. Add the diced baguette, season with salt and pepper and cook, stirring often, for 7-9 minutes, or until browned and toasted.
*Transfer to a large bowl, add the cucumber mix and stir to combine. Wipe out the non-stick pan.
*In a small pot, combine the vinegar, sugar, and 1/4 c water. Season with salt and pepper. Whisk to combine.
*Add the sliced onion and heat to boiling on High.
*Once boiling, cook- stirring occasionally, 1 to 2 minutes or until onion is coated.
*Turn off the heat and set aside to cool for 10 minutes (at least).
*Save 1 Tbsp of the pickling onion liquid and drain the rest.
*Add the tzatziki, pickled onion and reserved pickled liquid to the bowl of cucumbers. Stir to combine.
*Enjoy!