Cucumber Feta Rolls + Greek Meatballs + Tzatziki + Greek Panzanella Salad



Great meal altogether I made these refreshing cucumber feta rolls as a nice snack before dinner. For dinner I served Greek meatballs with both lamb and beef with a tzatziki sauce on top. On the side is a panzanella salad.


Cucumber Feta Rolls

20 Servings

20 minutes


2 cucumbers
6 ounces crumbled feta
3 tablespoons Greek yogurt
2 1/2 – 3 1/2 tablespoons finely diced sundried tomatoes
8 – 12 pitted kalamata olives, roughly chopped
1 tablespoon roughly chopped dill
2 teaspoons lemon juice
pinch of pepper, or to taste




Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the sun dried tomatoes, olives, dill, lemon, and pepper to the bowl. Stir well to combine. In a bowl, mash the feta using a fork. Thinly slice the cucumbers longways on a vegetable peeler. Place 1 – 2 teaspoons of mixture at one end of a cucumber strip and roll up. Secure with a toothpick. Repeat with remaining strips. If not serving immediately, chill until ready to serve.


Inspired by Good Life Eats


Greek Meatballs

45 minutes

Serves 4


2 Tbsp. olive oil

½ lb. ground lamb

½ lb. ground beef

½ onion, chopped

1 egg

½ cup bread crumbs

2 cloves garlic, minced

2 tsp. oregano

2 tsp. mint

1 Tbsp. red pepper flakes

1 tsp. lemon zest

1 lemon juiced


Preheat oven to 350 degrees. Heat pan over medium heat with olive oil. Add onions and cook till just translucent about 5 minutes, take off heat and add minced garlic. Mix lamb, beef, eggs, onions, garlic, oregano, mint, red pepper flakes, lemon zest and juice. Roll into balls on a baking sheet. Put in oven for 25 minutes.




1 cup Greek yogurt

1 lemon, juiced

1 clove garlic, minced

1 cucumber, sliced

1 Tbs. fresh dill, chopped


Mix everything together and let sit in the fridge for at least 1 hour.


Greek Panzanella Salad

Serves 5

40 minutes


2 tbsp. olive oil

4 cups French bread cubes (1 inch)

Kosher salt

1 cucumber, peeled, halved and sliced 1/4-inch thick

1 yellow bell pepper, large diced

1 pint cherry tomatoes, halved

½ red onion, sliced thin

4-6 oz. crumbled feta cheese

Pitted kalamatas, halved

1¼ tsp. dried oregano

½ tsp. Dijon mustard

¼ cup red wine vinegar

1 tsp. salt

½ tsp. freshly ground black pepper

1/3 cup olive oil


To prepare the salad, heat the olive oil in a large sauté pan. Add the bread cubes and sprinkle with salt; cook over medium heat, tossing frequently, for 5-10 minutes, until nicely browned. Remove from the heat. Combine the cucumber, bell peppers, tomatoes, and red onion in a large bowl. To make the vinaigrette, combine oregano, mustard, vinegar, salt and pepper in a small bowl. Whisk in the olive oil to create an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives, and bread cubes. Mix together lightly.

Inspired by The Comfort of Cooking


One response to “Cucumber Feta Rolls + Greek Meatballs + Tzatziki + Greek Panzanella Salad

  1. This looks delicious and I appreciate your use of authentic Greek spices and ingredients- so many people add sour cream to tzatziki and it’s not the same.

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