Greek Tartines

Ingredients

• 2 Mini Baguettes
• 1 Red Onion
• 2 Dill Sprigs
• 1 Slicer Cucumber
• 1 Lemon
• 1 Roma Tomato
• 3 oz Artichoke Hearts
• 2 oz Pitted Kalamata Olives
• 5 ⅓ oz Plain Greek Yogurt
• 2 Tbsp. Red Wine Vinegar
• 2 oz Feta Cheese
• Olive Oil
• Salt Pepper
• Halve baguettes lengthwise. Peel and halve onion.
• finely dice other half. Mince dill (dill stems are tender
• and can also be minced). Trim cucumber and cut

Instructions

1. 1

   Cook Within: There may be additional tzatziki sauce left after spreading on bread. This makes a great addition This mixture of olives, feta, onion, and cucumber is inspired by flavors typically found on a Greek salad. In Greece, it can go by the name “rustic salad” or even “summer salad,” and is rarely served with

2. 2

   Prepare the Ingredients: Halve baguettes lengthwise. Peel and halve onion. Slice half the onion into thin strips (julienne) and finely dice other half. Mince dill (dill stems are tender and can also be minced). Trim cucumber and cut into ¼” dice. Zest lemon, halve, and juice. Cut Roma tomato into ¼” dice. Drain and rinse artichokes.

3. 3

   Toast the Bread and Caramelize Onions: Drizzle each piece with ½ tsp. olive oil. Bake 5-7 minutes, or until bread is golden brown. While bread toasts, heat 1 tsp. olive oil in a medium pan over medium-high heat. Place julienned onions in pan and cook 5-7 minutes, stirring constantly,

4. 4

   Make the Tzatziki Sauce: Combine yogurt, half the cucumber, dill (reserve a pinch for garnish), 2 Tbsp. lemon juice, ½ tsp. salt, thoroughly and refrigerate until ready to use.

5. 5

   Assemble the Tartines: Evenly spread about 2 Tbsp. tzatziki sauce on each baguette. Add artichoke hearts, olives, caramelized red onions, and feta to each baguette.

6. 6

   Combine remaining cucumber, finely diced red: onion, tomatoes, red wine vinegar, lemon zest, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a

7. 7

   Plate the Dish: Divide salad between two plates or bowls and serve with two tartines. Garnish tartines and salad with remaining dill. Serve extra tzatziki sauce on the side. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice in this recipe. Half are used in the tzatziki sauce and the remaining in the salad. in the tzatziki sauce and as a twice in this recipe. The diced onions are used in the salad, and the julienned onions are caramelized and top the the recipe before you start–we promise it will be time

8. 8

   Slice half the onion into thin strips (julienne) and