HOW TO MAKE IT
Let's cook.
01
Divide the 1 cup of plain Greek yogurt evenly into two serving bowls.
02
Evenly distribute the 1/4 cup of diced cucumber and 1/4 cup of halved cherry tomatoes over the yogurt in each bowl.
03
Sprinkle 2 tablespoons of crumbled feta cheese and 1 tablespoon of chopped fresh mint over the vegetables in both bowls.
04
Drizzle 1 tablespoon of extra virgin olive oil over the top of each bowl.
05
Season each bowl with 1/4 teaspoon of dried oregano and 1/8 teaspoon of freshly ground black pepper.
06
Serve immediately and enjoy this fresh and savory breakfast.
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