I have been wanting to make several things for months now, and it all came together into one meal last night. Primarily, I have been wanting to make my own tzaziki sauce. I always see it at grocery stores, but refuse to pay 3$ for a little container when I know it is ridiculously easy to make. I have also been loving on feta and have been thinking about incorporating it into a tzaziki-like sauce. The final thing I have been wanting to make is a balsamic reduction. Ever since I saw it on How Sweet It Is, I have been thinking of all ways I can use it. Be on the lookout here for a sweet potato-goat cheese-balsamic reduction creation in the near future!
With these cravings in mind, I created a..
Greek Salad with Tzaziki Sauce & Balsamic Reduction
A vegetable and bulgur salad tossed with a creamy tzaziki sauce and topped with feta, walnuts, and a balsamic reduction.
Recipe: Serves 2
First, start with the veggies and bulgur.
The Greek Salad
1 cup cooked bulgur
1/3 cup onion, diced
1 red bell pepper
1/2 cup mushrooms
1/2 tomato, chopped
Topped with: chopped walnuts, feta cheese, smoked salmon (optional)
Directions – Refrigerate the bulgur until it is chilled. Toss with the chopped vegetables.
The Tzaziki Sauce
3/4 cup Greek yogurt
1 tbsp organic sour cream
1/2 tbsp EVOO
2 garlic cloves, minced
1 tbsp onion, minced
1/2 tsp dill
salt, to taste
dash pepper (preferably white)
Optional: feta cheese (I decided to put the feta on top of the salad, but I think blending it into the sauce would be awesome. A feta tzaziki dressing…)
Directions – Mix all of the ingredients together. Mash the onions and garlic into the dip with a spoon or fork. Or, if you have extra time, let the onions, garlic and dill marinate in the olive oil first for an hour or so and then mix it all together.
The Balsamic Reduction
1 1/2 cups balsamic vinegar (or more, I like to make a lot and have extra. However much you use, it will make one half as much reduction)
optional: spoonful of brown sugar (I didn’t add any, its up to your sweet preference)
Directions – Place a small pot on the stove. Add the vinegar and turn the heat up to high. Constantly whisk. Bring to a boil and let the water burn off until it has been reduced to half the amount of liquid. Remove from heat and continue to whisk until it has cooled a bit. It will be syrupy.
This meal rocked and was not difficult in the least to make.
Dill * aids in digestion, is a relaxant, can help ease insomnia, and contains the antioxidants monoterpenes, which protect against cancer!
Greek yogurt * All the same benefits as yogurt, like calcium, but with more protein and less sugar!
Onions * contain anti-aging antioxidants phenolics and flavonoids. A study by Dr. Liu showed that pungent and Western yellow onions protected the most against colon cancer, while pungent yellow, Western yellow, and shallots protected the most against liver cancer.
Garlic * packed with antioxidants that fight aging, cancer, and heart disease! Garlic can lower blood pressure and cholesterol levels and eliminate free radicals (which cause cellular damage). It is also used to treat asthma and yeast infections.
Bulgur * a whole grain fiber super star. Also contains B vitamins, iron, phosphorous, manganese.
Balsamic vinegar * has anti-bacterial and anti-viral properties, contains the antioxidants polyphenols, aids in digestion, can aid in appetite suppression, and can help control insulin sensitivity