• 1 large cucumber, about 8 1/4 in long
  • 1 cup California walnuts, divided
  • 50-80g feta, crumbled or cubed
  • 1/4 cup pitted kalamata olives, halved
  • 1/4 cup grape tomatoes
  • 3 tablespoons Greek Yogurt (or sour cream)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dried dill, plus more to serve
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt


  1. Toast the walnuts by heating a large nonstick skillet over medium-high heat. Add the walnuts to the pan and stir frequently until they become fragrant and begin to turn lightly brown. Remove from pan to cutting board. *Be careful, they are hot!
  2. Whisk together the 3 heaping tablespoons Greek Yogurt (or sour cream), 2 teaspoons lemon juice, 1/2 teaspoon dill, 1/2 teaspoon garlic powder, and a pinch of salt.
  3. Slice the cucumber into 1/8th inch thick medallions and place in a large bowl.
  4. Add the mini grape tomatoes, kalamata olives, and crumbled feta to the bowl. Roughly chop the toasted walnuts and fold in half.
  5. Stir in the Greek yogurt mixture to coat the veggies. Top with remaining toasted walnuts and garnish with a dusting of dried dill and salt.
  6. Serve immediately or refrigerate for up to 24 hours.